Pancakes

Method

For the batter 1 Mix all the dry ingredients together and set them aside. 2 Whip the eggs and add milk and buttermilk. 3 Combine the egg and milk mix with your dry ingredients. Combine into a smooth batter. 4 Fold in the melted butter and lemon zest. 5 Put the batter into a piping bag. Let it rest until the batter is cool before using. For the pancakes 6 You’ll need a 19cm frying pan, plus three steel rings and a lid to cover it all. 7 Grease the pan and the rings. 8 Heat the pan and the rings until they have reached a medium-high heat. 9 Using the piping bag, fill each ring about halfway with batter. 10 Cover the pan, turn down the heat, and cook until the top surface of the dough is no longer wet. 11 Flip the ring and lift it off. Cook the pancake for a short time on the other side. 12 Transfer the pancakes to a serving tray or plate for dressing.