How to make the perfect pancake

Pancake day is around the corner already! But regardless of the time of year, there's always an occasion for pancakes.

Nick Snaith heads out and about finding some great food related gems for Foodie Friday and this time he's been on the hunt for the perfect pancake recipe.

He headed to Southwark in London to Where The Pancakes Are to find out what the secrets are to flipping the perfect pancake ready for Pancake Day. They've even shared their recipe with us below!

Buttermilk Pancake Recipe

Mix the dry ingredients below – make sure there are no clumps:

1.1⁄2 cup of flour – use any flour or mix of flours. Spelt, buckwheat, white, pastry 1 teaspoon baking powder

1.teaspoon bicarbonate of soda

1.tablespoon sugar

1.teaspoon salt

Mix the wet ingredients below: 1 3⁄4 buttermilk (or kefir)

2.egg yolks (keep the egg whites) 1⁄2 teaspoon of vanilla essence

3.4 stick of butter

Method:

1. Mix the wet ingredients into the dry ingredients. It is best to use a spatula and make circular movements around the bowl, folding the wet into the dry. Stop as soon as the dry ingredients have been absorbed, it should be lumpy.

2. Add 3⁄4 stick of melted butter into the mixture and stir slowly until it’s been absorbed

3. With a food mixer, beat 2 egg whites until they form soft peaks, then fold these gently into the batter.

4. Heat your pan to a medium temperature and add the batter

5. When the underside is golden and the top has lost its liquidity, flip and cook till done and add toppings to your taste!