Best pancakes ever

Ingredients

245g self-raising flour

3 medium sized eggs lightly beaten

1 1/2 teaspoons baking powder*

1/2 teaspoon bicarbonate of soda*

2 tablespoons of melted butter

2 tablespoons of sugar - granulated is fine or you can go 50/50 granulated

1 teaspoon of vanilla essence - optional if it's not to taste

25-50 ml of milk depending on consistency of batter once you've made it.

500 ml of buttermilk OR Kefir original. You can get Kefir in many supermarkets (e.g. Sainsbury's of Co-Op). With Kefir you get a slightly more custardy texture/taste. Last resort - mix milk with three tablespoons of natural yogurt and a few teaspoons of lemon juice.

*Make sure your baking powder and soda are pretty new.

Method

1. Sift the flour into a large bowl and add all the other dry ingredients.
2. In a jug, mix together the buttermilk or kefir and the beaten eggs. Add the melted butter and vanilla essence if using.
3. Add buttermilk mixture into the dry ingredients. Mix gently - don't mix too hard as it activates the gluten in the flour and will make the pancakes hard. Mix enough so all the ingredients come together - lumps are fine. If it seems a bit dry, then add a little milk.
4. The consistency you're looking for is a slightly airier/thicker mixture than standard cake mixture. You need to let it stand for 30 mins. During this time it should get a bit 'foamier'/airier. That's what you want - shows buttermilk is interacting with raising agents. If it's too runny you don't get American style pancakes; too thick they turn a bit cakey.
5. Cook in a frying pan using melted butter. Make sure pan is properly heated before you add batter. Flip when lots of air bubbles have come through. Serve with butter and maple syrup.

Enjoy!