60g (2oz) unsalted butter, melted and cooled, plus extra for frying and serving
3–4 tbsp milk (optional)
maple syrup (optional), to serve
fresh berries or diced fruit, to serve
Put the flour, sugar, and baking powder into a large bowl and mix well with a balloon whisk.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Make a well in the centre of the flour mixture and gradually whisk in the buttermilk mixture to a smooth, thick batter. If the batter is not quite a thick pouring consistency, stir in 3–4 tbsp milk.
In a 15cm (6in) non-stick frying pan, heat a knob (about 1⁄2 tbsp) of butter over a medium heat until the butter begins to sizzle.
Pour in just enough batter to coat the base of the pan. Cook the pancake over a medium heat until the edges are set and small bubbles appear on the surface of the pancake, burst, and leave small “holes”.
Turn the pancake and cook for 1–2 minutes on the other side.
Serve immediately, or keep warm in a low oven while you cook the remaining pancakes.
Serve with a bowl of fresh berries or diced fruit or, for a less healthy alternative, with a dribble of maple syrup
Blueberry compote: For the ultimate blueberry pancakes, make a thick compote to serve alongside. Cook down 150g (51⁄2oz) of ripe blueberries with 2 tbsp water
Cinnamon & banana: Add 1 tsp of ground cinnamon to the flour. Once you have poured the batter into the pan, thinly slice half a banana and arrange it on top of the pancake, then cook as directed in the main recipe
Southern twist: For a Southern-inspired variation, replace 150g (51⁄2oz) of the self-raising flour with fine polenta or cornmeal