- 3 large eggs
- 5 oz buttermilk
- 6 oz self raising flour
- 1 tsp. caster sugar
- Pinch of salt
- 1/2 oz vegetable oil for frying
- Crispy bacon and maple syrup to serve
Beat the eggs and buttermilk together in a large bowl. Sift over the flour, sugar and salt then quickly mix to form a smooth thick batter.
Heat a little oil in a non-stick frying pan. Gently drop large spoonfuls of the batter into the hot pan and cook for two minutes until the base is crisp and golden. Flip over and cook for a further one to two minutes. Keep warm in a clean tea towel and repeat until all the batter is used up.
To serve, stack three to four pancakes per person on plates, stacking them up with crispy bacon or fresh fruit. Serve with maple syrup.