BUTTERMILK PANCAKES

INGREDIENTS 

200 ml buttermilk

150g self raising flour

pinch of flour

3 large eggs

METHOD

Place all the ingredients in a blender and blend for one minute.

Then place a cast iron pan over a medium heat, add 2 teaspoons of butter and heat until the butter has melted.

Next, using a tablespoon of batter per pancake, place 2 or 3 spoons full of batter into the pan. They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.

Repeat this with the rest of the batter, adding a little more butter if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan.