Pancakes

Ingredients

• 360g (12 ½ oz) flour
• 40g (1 ½ oz) caster sugar
• 10g (2 tsp) baking powder
• 6g (1 tsp) bicarbonate of soda
• salt, to taste
• 675ml (23 fl oz) buttermilk
• 220ml (7 ½ fl oz) milk
• 3 eggs
• 75g (2 ¾ oz) unsalted butter, melted
• Toppings of your choice (butter, maple syrup, blueberries)

Directions

1. Option 1: The Classic
2. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
3. In another bowl, add the buttermilk, milk, eggs, and melted butter. Whisk well.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter.
5. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
6. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.
7. Option 2: If you want fluffier pancakes
8. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
9. In another bowl, add the buttermilk, milk, egg yolks, and melted butter. Whisk well.
10. Add the egg whites to a third bowl and whisk until you have soft peaks.
11. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter. Then, fold through the whisked egg whites.
12. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
13. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.