Buttermilk Pancakes

These fluffy beauties are tender within, golden without and slightly crisp at the edges: joy. Not only heroes of the breakfast table, they can also do a tasty savoury turn at lunch and dinner. For many, they’re the brightest stars in the pancake firmament.

Ingredients

• 150g (5oz / 1 1/4 cups) plain (all-purpose) flour

• 1 tsp baking powder

• 1/2 tsp bicarbonate of soda

• 1/2 tsp sea salt 

• 1 heaped tbsp caster (superfine) sugar

• 250ml (8 1/2 fl oz / 1 cup) buttermilk

• 1 large egg, lightly beaten

• 1 tbsp melted butter

• melted butter or vegetable oil, for frying

Posh Pancakes by Sue Quinn

Directions

In a mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and sugar, and make a well in the centre. In a jug, whisk together the buttermilk, egg, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the pancakes will be tough, though some small lumps are fine.

Heat a non-stick frying pan over a medium heat and brush with melted butter or oil. Pour 60ml (2fl oz | 1/4 cup) batter into the pan to make pancakes roughly 10cm (4in) in diameter. Fry for 1–2 minutes, or until bubbling on top and golden underneath. You might need to adjust the heat to ensure the pancakes don’t overcook on the outside before they are cooked through. Flip and cook for 30 seconds–1 minute more. Repeat with the remaining batter.

Serve straight from the pan or keep warm in a 150°C/300°F/gas 2 oven.