Fluffy Pancakes

Melt 45 g of the butter and set it aside to cool for a few minutes. Keep the remaining 15 g for greasing the pan.

In a large bowl, whisk the flour, sugar, baking powder, bicarbonate of soda and salt together so the raising agents are evenly spread.

In a jug, beat the eggs with the buttermilk, vanilla and the slightly cooled melted butter until combined.

Pour the wet mixture into the dry and fold with a spatula for about 15 seconds, only until no dry flour remains. The batter should be thick and lumpy. Beating it smooth develops gluten and gives flat, chewy pancakes.

Leave the batter to stand for 5 to 10 minutes. It will thicken slightly and start to bubble as the baking powder and bicarbonate of soda react with the buttermilk. If it is too stiff to fall from the spoon in a slow ribbon, stir in a tablespoon of milk.

Heat a large non-stick frying pan over a medium-low heat for 2 minutes, then rub it lightly with a little of the reserved butter. Spoon in the batter, about 80 ml (a generous quarter cup) for each pancake, leaving room between them. Do not spread it out.

Cook for 2 to 3 minutes, until bubbles rise and pop on the surface, the edges look matt and set, and the underside is golden brown. If the underside colours before bubbles appear, lower the heat.

Flip once and cook for another 1 to 2 minutes, until risen, evenly golden and springy when pressed gently. Do not press down with the spatula, which squeezes out the air.

Keep the finished pancakes in a 100°C oven, loosely covered with a clean tea towel, while you cook the rest. Wipe the pan and add a little more butter between batches. Stack two per plate and serve with butter and maple syrup.