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Export 10 ingredients for grocery delivery
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).
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