Buttermilk Pancakes Recipe

Serves 2

Ingredients:
130g all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 salt
28g castor sugar
1 large egg, lightly beaten
240ml buttermilk
40g unsalted butter, melted

Method:
1. In a large bowl, weigh together the flour, baking powder, baking soda and sugar
2. In another bowl, whisk together the egg, buttermilk and melted butter
3. Make a well in the center of the dry ingredients and then pour in the wet mixture
4. Stir with rubber spatula until combined. The batter will have some small lumps (Do not overmix)
5. Heat a frying pan or griddle over medium heat until a few sprinkles of water dropped on the pan or griddle splatter
6. Lightly grease the pan or griddle with butter or oil
7. Use a small ladle or scoop, pour about 1/4 cup of batter onto the hot pan.
8. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3min), turn over. Cook until lightly browned (about 1-2min)
9. Repeat the same steps for remaining batter
10. Serve immediately wither butter and maple syrup

Note: The pancake batter can be covered and stored in the refrigerator for up to 24 hours.