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Thick, tender pancakes for lazy weekend mornings. The trick is a lumpy batter and a short rest.
Serves 4 (about 12 pancakes) 250 g plain flour 2 tbsp sugar 2 tsp baking powder 1/2 tsp baking soda 1 pinch of salt 300 ml buttermilk 2 eggs 50 g melted butter, plus more for the pan
1. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. 2. In a second bowl, beat buttermilk, eggs and melted butter together. 3. Pour the wet into the dry ingredients and stir just until combined – a few lumps are fine. Let the batter rest for 10 minutes. 4. Heat a non-stick pan over medium heat and brush with butter. Pour in small ladles of batter. 5. Cook until bubbles form on top and the edges look set (about 2 minutes), flip and cook another minute. 6. Serve warm with maple syrup, berries or a spoon of yoghurt.