30 minutes


Buttermilk pancakes

  • 130g of plain flour
  • 1 tsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 pinch of salt
  • 1 egg
  • 250g of buttermilk
  • 1 tbsp of butter, melted
  • vegetable oil

To serve

  • 12 rashers of streaky bacon, grilled until crispy
  • maple syrup


Place the dry ingredients in a large bowl and make a well in the centre. Add the buttermilk, melted butter and egg and whisk until you have a smooth batter
Place a large non-stick frying pan over a high heat. Once the pan is just about smoking, turn down to medium and add a splash of oil. Add a large tablespoon of batter and gently spread into a neat circle with the back of the spoon
Cook the pancake for 2–3 minutes, or until nicely browned on one side, then flip over and cook for a further 1–2 minutes. Adjust the heat or add a little more oil if necessary. Work in batches until you have used up all the batter
Warm the pancakes under a hot grill if they need heating up and serve with crispy bacon and plenty of maple syrup