- 1 Beat the eggs and buttermilk together in a large bowl. Sift over the flour, sugar and salt then quickly mix to form a smooth thick batter.
- 2 Heat a little oil in a non-stick frying pan. Gently drop large spoonfuls of the batter into the hot pan and cook for 2 mins until the base is crisp and golden. Flip over and cook for a further 1-2 mins.
- 3 Keep warm in a clean tea towel and repeat until all the batter is cooked. It makes about 12. To serve, stack 3-4 pancakes per person on plates, stacking them up with crispy bacon. Serve with maple syrup.
Best pancakes I have ever eaten!!!
Quick easy Sunday morning breakfast. Fabulous!