140g/5oz plain flour
2tbsp baking powder
½ tsp salt
2tbsp caster sugar
3tbsp butter melted
225ml/8fl oz buttermilk/semi-skimmed milk
1 large egg
Optional: sunflower oil for oiling pan
Pour the sugar and crack the egg into a bowl and whisk together until smooth. Meanwhile, melt the butter on a low heat and add to the pancake batter once melted. Place the flour, baking powder and salt into one bowl and sieve half of it over the batter. Whisk the entire batter and gradually add the milk and remaining flour in parts. If the batter appears too runny, then sieve in a little extra flour until it is a thicker consistency.
Grease the frying pan with a small drop of sunflower oil or butter, and use a ladle to pour a small amount of batter into the centre of the frying pan. Flip over the pancake when it begins to brown, or to your liking.
Serve with crispy bacon and scrambled eggs for the All-American feel; with a side a ripe and juicy berries for a healthy twist, or you can opt for the sugar-holics menu and serve with chocolate chips and maple syrup.