Buttermilk Pancakes

If you want the lightest, fluffiest pancakes ever then this is your recipe! A variation from my Classic Pancakes recipe, this one uses buttermilk which helps to make them extra fluffy and light and melt-in-your-mouth. Served with a little butter and plenty of maple syrup this makes the perfect weekend breakfast to sit down and enjoy with family and friends.

Makes 12-14 (depending on how big you want them!)

210g/7 ½ oz/ 1 ½ cups all-purpose or plain flour

3 tbsp sugar

2 tsp baking powder

1 tsp baking soda

pinch of salt

425ml/14fl oz/ 1 ¾ cups buttermilk

1 egg

2 tbsp melted butter, cooled (plus a little extra for the pan)

1 tsp good quality vanilla extract (optional)

Optional Servings:

Butter

Lots of good quality, warm or room temperature Maple Syrup

Streaky bacon, cooked to your liking

Fruit of your choice

In a large bowl mix together the flour, sugar, baking powder, baking soda and salt. In a separate bowl or jug combine the buttermilk, eggs, melted butter and vanilla. Whisk well then add to the dry ingredients. Mix everything together until you have a fairly smooth batter although it's ok to have a few little lumps.

Heat a griddle or frying pan then drizzle a little extra butter into your pan. Ladle or pour some of the mixture onto your cooking surface, leaving room for them to spread. Cook for roughly 2-3 minutes until you have lots of small bubbles on the surface then flip the pancakes over and cook for another minute or until they are golden. Keep the cooked pancakes warm and continue making pancakes until you have used all of the batter. Serve with a little butter, lots of warm maple syrup or your favourtite accompaniments then eat and enjoy!