I’ve made a lot of pancakes in my time; they are my ultimate comfort food and a brunch time staple with the family. So, making pancakes either marks a special occasion or a moment of self-care, and so I get extremely excited either way. Buttermilk pancakes have always been a favourite due to their light and fluffy texture.

RECIPE:

LEMON SUGAR

• 1 LEMON ZEST

• 40g CASTER SUGAR

 BUTTERMILK PANCAKE BATTER

• 85g MELTED BUTTER

• 350g SELF-RAISING FLOUR

• 1tsp BICARB SODA

• ½ TSP SALT

• 2tbsp CASTER SUGAR

•  200ml BUTTERMILK

• 400ml MILK

• 2 MEDIUM WHOLE EGGS

• 100g FRESH BLUEBERRIES

METHODS:

FOR THE LEMON SUGAR…

Combine the zest and sugar in a bowl and set aside at room temperature until needed.

FOR THE BUTTERMILK PANCAKE BATTER…

Melt the butter in pan on a low heat, set aside to cool.  Sieve the dry ingredients together into a bowl.

In a separate bowl, whisk together the wet ingredients, adding the melted and cooled butter to finish. Combine the wet and dry ingredients by adding the wet into the dry gradually, whisking continuously to avoid any lumps.

Allow the mixture to rest for 30 minutes before cooking (put on a pot of coffee, set the table)

TO COOK: Melt a knob butter and a dash of oil until foaming and use a ladle to pour the batter into the pan. When cooking the first side of the pancakes, dot the surface with a few blueberries before flipping and cooking on the other side (you can do this other fruit, berries or chopped nuts). Cook on one side until bubbles begin to appear. Flip and cook until golden. Serve immediately, sprinkle with the lemon sugar.