Canadian Buttermilk Pancake
adapted from Delia Smith's recipe
75 ml cold water
150g plain flour
½ level tsp baking powder
pinch of salt
3 large eggs, beaten
about 25-50g butter
Sieve the flour, baking powder and salt together in a bowl and make a well in the centre.
Whisk the buttermilk and cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid.
Finally, add the eggs a little at a time until you have a smooth batter.
Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the butter. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.
They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork. Give them another 45 seconds on the other side.
Serve with lashings of pure maple syrup, scrambled eggs, sausages and beef bacon.