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.