American buttermilk pancakes

Method

• step 1

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

• step 2

  In a separate bowl, use a balloon whisk to 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 until you have a smooth, thick batter. If the batter seems too heavy (it should be a thick pouring consistency), stir in 3 to 4 tbsp milk.

• step 4

  In a small non-stick frying pan, heat a knob of butter over a medium heat until it begins to sizzle.

• step 5

  Carefully drop 2 or 3 large spoonfuls of batter into the pan – aiming each time for the centre of the pan and allowing the batter to spread out in a circle up to about 10cm in diameter. Cook the pancake over a medium heat until the edges are set and small bubbles have appeared on the surface of the pancake, burst to leave small 'holes'.

• step 6

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

• step 7

  Transfer to a warm plate, then pour in more batter to make another pancake. Repeat until all the batter is used up.

• step 8

  Serve with a bowl of fresh berries or diced fruit and/or a dribble of maple syrup.