Buttermilk pancakes

Minimum effort, maximum lip-smacking

The idea of having buttermilk pancakes on a weekday morning seems ludicrous, but with my go-to recipe, it’s really just a matter of throwing your wet and dry ingredients together and slinging the mixture into a pan for a few minutes. You could also make the pancake batter the night before and keep covered in a jug in the fridge, ready to pour. What a tasty, self-caring way to start the day!

Makes 8-10 pancakes

100g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp caster sugar
2 eggs
140ml buttermilk
100ml yoghurt
1 tsp lemon juice
1 tbsp unsalted, melted butter + extra for cooking

Mix all the dry ingredients - flour, baking powder, bicarb, caster sugar - together in one bowl, and the wet ingredients - eggs, buttermilk, yoghurt, lemon juice, melted butter - in another. Then gently fold the wet ingredients into the dry.

Heat a little butter in a frying pan. Use a ladle or large spoon to drop the pancake mixture into the pan. If you’re not confident about turning your pancakes over, just do one at a time, otherwise, you should be able to fit two or three pancakes (one-ish ladle per pancake) in at once. After 4-5 minutes, bubbles should appear and the consistency should be a little firmer. Use a spatula to quickly flip each pancake over and cook on the other side for a few minutes (likely less than the first side took), until brown.

Set aside, one on top of the other, and cover with a tea towel while you cook the rest of your pancakes to keep them warm.

Serve with your choice of toppings. I like honey, nuts and red fruits, or peanut butter with banana. Bacon would also be great!