Buttermilk pancakes

Ingredients

• 300 g flour
• 2 tablespoons sugar
• 2 level teaspoons baking powder
• 1 level teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 500 ml buttermilk
• 60 g butter
• 15 ml oil
• 60 ml currant syrup
• 2 peaches (300 g)

Preparation

1. In a bowl, stir the flour, sugar, baking powder, baking soda and salt with a spoon until evenly combined. 2. Melt the butter in a small saucepan over low heat for 2 minutes, then leave it to cool for 5 minutes. 3. In another bowl, beat the eggs with the buttermilk and melted butter until smooth. 4. Pour the wet mixture over the flour and whisk it in. The batter will stay thick, with a few small lumps. 5. Heat a pan over medium heat and grease it with a little of the 15 ml oil. Pour the batter into the pan; cook about 10 pancakes, 2 minutes on the first side, until bubbles appear on the surface, then 1 minute on the other side, until golden. Use the remaining oil to grease the pan between batches; cooking takes about 30 minutes. 6. Serve with the currant syrup and peaches cut into pieces.