- 225g (2 cups) plain flour
- 5ml (1 teaspoon) cream of tartar
- 2.5ml (1/2 a teaspoon) Bicarbonate of Soda
- 2.5ml (1/2 a teaspoon) Salt
- 25g butter
- 1 medium-sized egg
- 1/2 pint (1 cup) buttermilk
Gather your ingredients.
Sift the dry ingredients into a bowl.
Add the egg.
Make a hole in the middle of the dry ingredients with a wooden spoon and then add the egg. Break the yolk.
Pour in the buttermilk, mixing quickly to make a thick batter.
Do not overbeat, as this would develop the gluten in the flour and prevent the pancakes from rising.
Drop large dollops on a lightly-greased, hot griddle or heavy frying-pan. Be sure to flip over and cook a few minutes on each side. If you’re making a large batch, place the pancakes on an oven-safe plate, and put it in the oven. Add the pancakes to the plate as they finish cooking.
Butter, syrup, fresh strawberries or blueberries, whipped cream etc