Ingredients:

420g self raising flour
85g sugar
8g baking power
70g melted butter
15ml vanilla extract
240ml milk
285ml buttermilk (all good supermarkets sell buttermilk)
4 medium or 3 large eggs

Instructions:

Mix the milk and buttermilk together thoroughly in a jug. Vary the milk quantity depending on how much buttermilk you scrape out of the tub (e.g., if +10ml extra buttermilk, reduce milk by -10ml)

Sift all of the dry ingredients (flour, sugar, baking powder) into a bowl.

Do *not* use an electric mixer for the steps below - this will destroy the formation of the "bubbles" in the mixture and cause the pancakes to loose their "puffiness."

Add eggs to dry ingredients, stir/fold by hand using a wooden spoon. 

Gradually add milk/buttermilk mix, melted butter and vanilla extract to dry ingredients. 

Keep stirring the mixture by hand to obtain a nice "pancake" consistency. Don't overdo it!


Leave mixture for 10 mins to rest. 


Make pancakes! Ideally on a griddle (thick based pan).

200c temperature (use a thermal probe :-))

tried and battle tested in the family 🙂

Buttermilk, interesting. Bit of an American twist on it! (I associate buttermilk with American pancakes)