I tell no lie when I say this could be the easiest pancake recipe of all time. Buttermilk has a heavier consistency than American pancakes, and I can’t say I have a favourite. I would sway towards buttermilk, if adding fruit and wanted to whip something up quick but if not I’d probably go American.

I have a bit of a penchant for pancakes and also tell no lie when I say I once ate 20 crepes. My friends mum (lovely lady, probably too lovely in this case) kept asking if I wanted another one and seeing as my mum would draw the line after 4 – how could I say no? I think she made about 3 loads of batter.

Here we go….

Ingredients – Makes about 9 pancakes

• 188g self raising flour
• 2tbsp caster sugar
• 375ml buttermilk
• 1tsp grated lemon rind (if you fancy)
• 1 egg, lightly beaten
• 1 tbsp melted butter
• Raspberries (about 1 large handful) or whatever fruit you fancy

Sift flour into a large bowl and add sugar, buttermilk, beaten egg, melted butter, rind (if using) and beat with a wooden spoon until the mixture is smooth (a few small lumps won’t matter).

Add the fruit and carefully stir it in so it doesn’t break up. Heat butter in a pan, once hot add two spoonful’s of batter per pancake and let them cook for about 2 minutes (or until golden brown) on both sides. Be careful not to make them too thick, as they won’t cook through properly.

Enjoy, but try not to eat 20 – you may regret that.