(makes 8-10 pancakes)
130g plain flour
1 tsp baking powder
1/4 tsp baking soda
25g white sugar
240ml buttermilk (I added 2 tbsp of freshly squeezed lemon juice to 240ml of fresh milk and left to stand for 10 minutes before use)
1. In a large bowl, whisk flour, baking powder, soda, salt and sugar together.
2. In another small bowl, melt butter using microwave. This takes about 30-40 seconds when its straight out from fridge. Add in buttermilk and egg. Mix well.
3. Add butter mixture into dry ingredients/flour mixture. Mix well. Sieve batter to remove any clumps.
4. Using a ladle, pour on ladle full of pancake batter onto a heated pan. Cook at medium fire for 1-2 minutes or till slightly brown. Flip pancake and cook for another minute. You can flip your pancakes when you see many small bubbles appearing on the surface of the pancake.
The type of pan used is important. Try to use a non-stick and smaller-sized pan about 6-7 inch wide for equally sized thick pancakes.
If you don't have buttermilk, you can just use plain milk but the resultant pancakes will not taste as fluffy. Besides lemon juice, you can also use white vinegar to make buttermilk.
If you want chocolate pancakes, you can replace 1 tbsp of plain flour with 1 tbsp of unsweetened cocoa powder. To give the extra chocolatey-ness, whilst the pancakes are still hot, scatter some chocolate buttons on top and they will melt, giving you instant chocolate sauce.