Pancakes or pikelets made with buttermilk are lighter and crisper. Try these with whipped cream and a compote made by mixing stewed rhubarb with a little raspberry jam.
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs
3 cups buttermilk
4 tablespoons Lewis Road unsalted butter, melted plus butter or neutral cooking oil for the pan
Sift dry ingredients into a large mixing bowl. In a separate bowl, lightly beat eggs with buttermilk then stir in melted butter. When ready to cook, pour wet ingredients into dry and hand whisk until combined. Heat butter and/or oil in a heavy fry pan over medium heat. Use a ladle to pour mixture into pan and turn when bubbles form and break in the batter. Cook until golden on both sides, and keep warm until ready to serve.
Makes 10 pancakes or 30 pikelets.