Dry ingredients in Bowl A:

1 cup all purpose flour

1 tbsp sugar

1 tsp baking powder

1 tsp baking soda

Wet ingredients in Bowl B:

1 knob butter (50g), melted

1 cup buttermilk (if this is unavailable, it’s ok. I usually add 1 tbsp of white vinegar in the cup and fill that cup up with milk - let it sit for 5 mins)

1 egg

1 tbsp Vanilla extract

Whisk everything in Bowl A.

Whisk everything in Bowl B.

Pour the contents of Bowl A into Bowl B. Whisk till combined.

Heat a non-stick pan (I don’t add any butter / oil here but you can if you want to). Spoon batter onto pan and spread to form a circle.

When the edges are dry and tiny bubbles appear on the surface, gently flip the pancake. Always keep an eye on the heat! You don’t want burnt pancakes!

Have your pancakes anyway you like them. These pancakes are topped with a dollop of ricotta, a drizzle of honey and some fresh fruits.