Sift all the ingredients into a large bowl. Mix the beaten egg with butter and buttermilk. Make a well and gradually add the buttermilk mixture until the batter is smooth.
Buttermilk Pancakes
Shrove Tuesday has always meant pancakes to me – first the thin, golden syrup-drenched efforts of my childhood, and now something a little more grown up. In my “Shrove Tuesday – Pancake Day” piece, I talk about where the tradition comes from, the Olney race, and why we clear out the larder with eggs and dairy before Lent.
These buttermilk pancakes are my answer to all that: light, tender and just rich enough to feel like a treat. Serve them hot from the pan with warmed cherries in cinnamon syrup, or with strawberries and orange custard, and you will not have many complaints at the table.
Yield: Serves 4 (approximately 12–16 pancakes)
Method
Heat a large, heavy non-stick frying pan over a medium heat and lightly oil it.
When hot, add tablespoons of batter, leaving room for the pancakes to spread.
When the pancakes puff and small bubbles appear, turn them over and cook for a further 1–2 minutes.
Allow at least 3–4 pancakes per person.