I found a use for the buttermilk that is left after I make butter, pancakes seemed to be a good choice to try. I have also used it for making southern fried chicken, but prefer a different method, so needed another use for it.

145g plain flour

100 ml buttermilk

60 ml full fat milk

1 tsp bicarb of soda

1/2 tsp baking powder

1 tsp caster sugar

1 egg

1 tsp vanilla extract

1 tsp natural banana flavouring (optional)

In a bowl, mix the flour, bicarb, baking powder and sugar.

In a jug whisk the egg, milk and vanilla extract (as well the banana flavouring).

Slowly add the milk mix to the flour mix whisking as you go until it is smooth. Leave for at least 10 minutes before using, I put mine in the fridge for half an hour first.

Put a frying pan on high heat, lightly rub on butter leaving no excess. Once hot (at least two minutes), spoon the mix into blobs leaving enough room so they don’t touch. Leave for 2 minutes and turn over, then after another minute or so they will be done.

Serve with maple syrup and raspberries – or with whatever your preferred topping is.

(c) K Wicks