Flour, eggs and milk, right? Wrong. Well, not exactly wrong, but doing pancakes the simple way feels like something of a missed opportunity when you could be tucking into a stack of soft, bouncy American-style ones. Soho diner Christopher's has got it down to a near art – see the recipe below (or go there yourself if you don't fancy washing up).


  • 500g plain flour
  • 6 tbsp baking powder
  • 5 tbsp sugar
  • 4 eggs, lightly beaten
  • 1500ml buttermilk
  • 150g unsalted butter, melted
  • clarified butter for cooking


  1. Mix the flour, sugar and baking powder in a bowl. Add the eggs and the buttermilk, mix together, then add the melted butter. Whisk, and leave it to rest (if you have time) to become aerated.
  2. Heat a large non-stick frying pan on moderate heat. Add a touch of clarified butter into the pan. Add a small ladle of batter to the pan. Cook for about three minutes, until bubbles appear on the surface, then flip it over and cook for a further three minutes.
  3. Transfer the pancake to a plate and keep it warm while you're making the rest of the pancakes. Serve with a knob butter, maple syrup and sweet-cured bacon.