• 300g Self raising flour
  • 60g Caster sugar
  • 1tsp Baking powder
  • 250ml Buttermilk
  • 2 Eggs
  • 60g Unsalted butter, melted and cooled, plus extra for frying and serving
  • 3-4tbsp Milk (optional)
  • Maple syrup (optional), to serve
  • Berries or diced fruit to serve


  • STEP 1

    Put the flour, sugar, and baking powder into a large bowl and mix well with a balloon whisk.

  • STEP 2

    In a separate bowl, whisk together the buttermilk, eggs, and melted butter.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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”.

  • STEP 6

    Turn the pancake and cook for 1–2 minutes on the other side.

  • STEP 7

    Serve immediately, or keep warm in a low oven while you cook the remaining pancakes.

  • STEP 8

    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

The American Cookbook, by Elena Rosemond-Hoerr, published by DK, £16.99,