Fluffy Pancakes

I make these pancakes almost every weekend. They are so easy to make and topped with yogurt, honey, fruit and muesli makes them even better.

It's really important to sieve the dry ingredients to achieve a fluffy texture and make sure to cook in butter (not oil) to give extra flavour.

The Recipe

Ingredients

• 400g plain flour

• 1 heaped teaspoon of baking powder

• 1 level teaspoon of bicarbonate of soda

• 1 level teaspoon of cinnamon

• 75g caster sugar

• 400ml buttermilk

• 4 free-range eggs

• 25g melted butter (plus extra for cooking)

***Sometimes I add 75g of porridge oats to the mix or add some fruit such as frozen blueberries to the pancakes as they cook.

Method:

1. Melt the butter and allow to cool.

2. Sieve all the dry ingredients into a large mixing bowl (important to sieve baking powder and bicarbonate of soda to prevent any lumps).

3. Measure the buttermilk, add the eggs and whisk together.

4. Add all of the buttermilk/egg mixture to the dry ingredients and whisk together.

5. Finally add the cooled melted butter and whisk until fully combined.

6. Heat a frying pan on a low-medium heat. Add a small knob of butter and allow to melt in pan. When melted add spoonful's of the pancake mixture. Do not flip the pancake until bubbles appear on the surface. Flip confidently and cook for another 3-4 minutes until golden brown.

7. Serve immediately with your favourite toppings.