Buttermilk Scotch Pancakes

(MAKES 8 PANCAKES)

270g plain flour
6g baking powder
4g salt
45g caster sugar
130g buttermilk
130g milk
2 medium sized eggs
60g butter

TO COOK

5g butter
10ml olive oil

Sift the flour, baking powder, salt and sugar into a large bowl.

Lightly whisk together the whole milk, buttermilk and eggs before whisking in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter, any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Meanwhile, heat a non-stick pan over a medium heat and grease with a little olive oil and butter. When melted, add a ladle of batter and cook until the top of the pancake starts to bubble, then turn it over until both sides are golden brown and the pancake has risen to almost double the thickness. Repeat until all the batter has been used up.

Serve warm spread generously with Daylesford butter and strawberry jam or with a delicious homemade fruit compote.