Via: Jenny Zarins
In a medium-sized bowl, mix the flour with the salt, bicarbonate of soda and sugar. In a separate bowl, mix the melted butter with the buttermilk (or soured milk or yoghurt) and egg.
Little by little add the wet mixture to the dry ingredients, stirring all the while to make a very smooth batter. Stop adding the wet mixture when you’ve made a just pourable thick and super-smooth batter.
Heat a heavy frying pan over a medium heat. Add a small wedge (if cold) or a glug of warmed ghee to coat the hot surface thinly, and reduce the heat a little.
Ladle in your batter and swirl around if need be to spread evenly. Let bubbles form on the surface of the pancake, and then flip – it should be golden brown underneath. Once you've cooked your first pancake, throw it away – it’s never any good.
Cook the remaining pancakes, making sure you've got a queue of hungry customers waiting to eat them straight from the pan. Serve with lots of raw butter and maple syrup.
Eat Right by Nick Barnard (Kyle Books, £25)