Step 1

Melt the butter in a small pot over a low heat and leave to cool slightly.

Step 2

Measure the milk into a jug, squeeze in the lemon juice and whisk with a fork. Set aside for 5 mins to curdle (boom, you’ve made buttermilk).

Step 3

Measure the flour, baking powder, caster sugar and a pinch of salt into a bowl. Whisk together then make a well in the centre. Crack in the egg, pour in the melted butter and buttermilk then whisk everything together until a smooth pancake batter.

Step 4

Melt a smidge of butter in a non-stick frying pan over a medium heat, swirling the pan so that it coats the base. Spoon in some of the batter to make 3 pancakes, around 6cm in diameter each.

Step 5

Cook for 2-3 mins on this first side until bubbles appear on the top of each pancake and the underside is deeply golden and releases from the pan easily. Flip and cook for a further 1-2 mins on the second side.

Step 6

Repeat with the remaining batter. Serve the pancakes with whatever toppings you like (I love berries and maple syrup with some more butter but you do you).