Whisk one egg with a 1+1/4 cup of buttermilk. Add the mixture to 1 cup of self raising flour, 1/4 cup of caster sugar and 1/4 teaspoon of baking soda. Stir.
Ladle a spoonful into a frying pan and flip when bubbly. Voila.
It’s all in the quarter quantities 😉 Not really. Buttermilk just seems to make the lightest and fluffiest pancakes in all the land.
Enjoy with Canadian maple syrup, avoid inferior imitations.
Hope you had a great weekend.
Oh wow they look so delicious! Your pictures are gorgeous ❤
Thanks Arielle, they tasted pretty darn good if I do say so myself 😉
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I’ve never had Canadian maple syrup and now I feel like I’ve been cheated!
You may have without realising it! If you have paid $8 or more for a bottle of maple syrup it was most likely Canadian. But if you have been purchasing ‘golden syrup’ then probably not! I would amend your shopping list tout suite for a superior pancake experience 😉