These make great breakfast pancakes. Add some blueberries just before cooking or ditch the sugar and add in some crisply fried chopped bacon - a lashing of good maple syrup will make them perfect!
2 1/4 cups self-raising flour
3 teaspoons baking powder
¼ cup caster sugar
2 eggs, lightly beaten
60g butter, melted
Sift flour and baking powder into a large bowl. Add sugar and make a well in the centre. Add the eggs, buttermilk and melted butter.
Using electric hand beaters, beat on low speed until mixture is combined and smooth. Cover and chill for 15 min, longer if you like.
Spray a large non-stick frying pan with cooking oil and place over medium heat. Cook a few at a time, using 1/3 cup portions of the mixture. Cook for 2 min, turn and cook the other side.
Stack pancakes onto a plate and keep warm with a clean tea-towel. Repeat with remaining mixture to make 16 pancakes. Serve with maple syrup, mascarpone and fresh strawberries.