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In a mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and sugar, and make a well in the centre.
In a jug, whisk together the buttermilk, egg, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the pancakes will be tough, though some small lumps are fine.
Heat a non-stick frying pan over a medium heat and brush with melted butter or oil. Pour 60ml batter into the pan to make pancakes roughly 10cm in diameter. Fry for 1–2 minutes, or until bubbling on top and golden underneath. You might need to adjust the heat to ensure the pancakes don’t overcook on the outside before they are cooked through. Flip and cook for 30 seconds–1 minute more. Repeat with the remaining batter. Serve straight from the pan or keep warm in the oven.
In a mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and sugar, and make a well in the centre.
In a jug, whisk together the buttermilk, egg, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the pancakes will be tough, though some small lumps are fine.
Heat a non-stick frying pan over a medium heat and brush with melted butter or oil. Pour 60ml batter into the pan to make pancakes roughly 10cm in diameter. Fry for 1–2 minutes, or until bubbling on top and golden underneath. You might need to adjust the heat to ensure the pancakes don’t overcook on the outside before they are cooked through. Flip and cook for 30 seconds–1 minute more. Repeat with the remaining batter. Serve straight from the pan or keep warm in the oven.
15 minutes
Serves 18-22 scones
