Fluffy buttermilk pancakes

Serves 4
For the pancakes:
230g self-raising flour
1pinch of salt
¼ tsp bicarbonate of soda
1 tbsp caster sugar
2 large eggs
200ml buttermilk
Butter, for cooking

To serve:
Maple syrup
  1. 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.
  2. 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.
  3. Transfer to a plate and keep warm while you repeat with the rest of the batter.
  4. 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