Yield 14 - 5 inch pancakes
375g Plain flour
40g White sugar
10g Baking powder
7g Bicarbonate of soda
75g Butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl or a 1.5ltr jug, beat together buttermilk, milk, eggs and melted butter.
Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat, I used my 6 inch mini frying pan. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a fork to blend. Stir until it's just blended together. Do not over stir!
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. I flipped the pancake when they began to firm around the edges and bubbles appeared on the whole surface.
Brown on both sides and serve hot with crispy bacon and maple syrup.