For the pancakes:
230g self-raising flour
Pinch of salt
¼ tsp bicarbonate of soda
1 tbsp caster sugar
2 large eggs
Butter, for cooking
- 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