Cider & Buttermilk Pancakes

1. Melt the butter in a separate pan on the hob, or in the microwave, and set aside to cool.

2. Tip the flours into a mixing bowl and add the baking powder and demerara sugar with a pinch of salt. Whisk to combine them. In a separate bowl whisk together the buttermilk, cider, eggs and vanilla extract. Whisk in the melted butter. Pour the liquid ingredients into the dry ingredients and whisk together to make a smooth batter with a dropping consistency – it should slowly drop off a spoon.

3. Set a large frying pan on a medium-low heat. Add a little ghee or rapeseed oil and swirl to coat the base of the pan, pouring out any excess. Add 3-4 tbsp of the batter to the pan to make 3-4 pancakes. Fry for 2-3 mins till the pancakes have set, have lots of bubbles on the top and are browned underneath. Flip them over a fry for a further 2-3 mins. Slide onto a warm plate and cover with a tea towel to keep warm, or keep them warm in an oven set to the lowest temperature. Regrease the pan and repeat till you have around 32 pancakes and have used up all the batter.

4. To serve, pile the pancakes up on warm serving plates. Serve with your favourite yogurt and fresh fruit, along with a drizzle of syrup or honey.

5. Eat Me, Keep Me
You can freeze these pancakes for up to 3 months. To freeze them, line a baking tray with greaseproof paper and place the pancakes on the tray. Slide into your freezer and freeze for 30 mins, then transfer the pancakes to a freezerproof bag, separateting them with squares of greaseproof paper. You cna reheat them from frzeon in the microwave (around 20 secs on high should defrost 1 pancake, or try 1 min for 4-5 pancakes) or in a medium hot oven on a baking tray, baking them for around 10 mins.