Buttermilk Pancakes


Makes approx. 12 Pancakes

2 eggs, plus 1 extra yolk
225g plain flour
1 dessertspoon sugar
pinch salt
200ml buttermilk
scant 1/2 teaspoon baking soda, sieved
50g unsalted butter
butter, for frying


Whisk the eggs and extra yolk into the flour. Add the sugar and salt, and stir in the buttermilk along with the melted butter and baking soda, and a little extra water if required. You are aiming for a consistency similar to whipped cream.

Depending on your flour, you may need to add a little more or less water. Test by spooning a little of the batter onto a lightly oiled frying pan - it should hold its shape well.

Heat a suitable pan lightly brushed with oil. When hot, pour in just enough batter depending on the size you require. Cook for 1-2 minutes until bubbles appear on top. Flip over and cook the other side until lightly browned. As you cook them, keep the pancakes warm piled on a plate in a warm oven for up to 30 minutes.

Serve with your favourite toppings, and enjoy!