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Buttermilk Pancakes

These pancakes are not the paper-thin crepe type but fairly thick and spongy. Serve them warm with extra butter and, if you like, some maple syrup.

ingredients

makes 8 - 10
225 g (8 oz) flour
5 g (1 tsp) baking powder
5 g (1 tsp) bicarbonate of soda
5 g (1 tsp) salt
2 eggs
450 ml (3/4 pt) buttermilk
60 ml (4 tbsp) melted butter
butter or oil for frying

method

1. Preparation Sift the dry ingredients into a large bowl.

2. Whisk the eggs until they are light and fluffy.

3. Stir the buttermilk into the eggs.

4. Fold this into the dry ingredients and mix until smooth.

5. Add the melted butter and stir well.

6. Heat your pancake pan until it is very hot.

7. Add a little fat and when it has melted, pour off any excess.

8. Cook the pancakes about 100 ml (4 fl oz) mixture per pancake, depending on the size of the pan) until golden on each side.

9. Keep pancakes warm in a low oven while you cook the rest of the mixture.

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