Gordon Ramsay Fluffy Buttermilk Pancakes

Ingredients: Serves 2

- 150ml buttermilk
- 1 egg
- 1 tbsp vegetable or sunflower oil
- 100g plain flour
- 1½ tsp baking powder
- 1 tbsp caster sugar
- Large pinch of sea salt
- Butter, for frying, plus extra to serve
- Maple syrup and fresh fruit, to serve

Method

1. Whisk the buttermilk, egg and oil together.
2. Stir the flour, baking powder, sugar and salt together in a large bowl. Make a well in the centre, then slowly whisk in the buttermilk mixture until you have a smooth batter.
3. Melt a small piece of butter in a frying pan over a medium heat. When the butter just starts to bubble and foam, pour in 3-4 tablespoons of the batter (or a small cup or ladle) to make a 10-12cm pancake.
4. Leave to cook for 1 minute or until it has puffed up slightly and is a light golden-brown underneath. Carefully flip over and cook for 1 minute on the other side.
5. Transfer to a plate and keep warm while cooking the rest of the pancakes – if you have a very large pan, you may be able to cook several at a time.
6. Serve with a little butter melted over the tops, a good drizzle of maple syrup, plenty of fruit and any other toppings you like.