Fluffy buttermilk pancakes recipe

Sift the flour, salt, bicarbonate of soda and sugar into a large bowl and make a well in the centre. Add the eggs and buttermilk and whisk until smooth. Add a more buttermilk if needed.
Heat a heavy-based pan over a medium-high heat and add some butter. Add a ladleful of the batter and cook for about two minutes until bubbles start to appear in the centre of the pancake. Flip and cook for one minute longer.
Transfer to a plate and keep warm while you repeat with the rest of the batter.
Stack the pancakes and serve with butter and maple syrup.

Per serving: 341kcals, 10.8g fat (5.7g saturated), 49.5g carbs (6g sugars), 10.8g protein, 1.6g fibre, 0.139g sodium

Fluffy buttermilk pancakes