This weekend I made the best pancakes that I think I have ever made. The secret ingredient is buttermilk; I can’t believe I haven’t caught onto this sooner. We served these light and fluffy pancakes with fresh banana, figs and maple syrup. Continue reading for the recipe.

• 2 cups (290g) plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 3 tbsp caster sugar
• pinch of salt
• 2 large free range eggs
• 2 cups (500ml) buttermilk
• butter for cooking

1. Sift the flour, baking powder, bicarbonate of soda, sugar and salt into a large bowl. Add the eggs, buttermilk and butter, and whisk until just combined.
   
2. Heat a non-stick frying pan over medium heat and grease with a little butter. Pour ¼ cup of pancake batter into the pan and cook until bubbles appear on the surface, turn and continue cooking until golden. Repeat until you have 12 pancakes.
3. Serve the pancakes with your desired topping. You can also try adding blue or other berries to the batter before cooking.