Method

• Whisk flour, baking powder, bicarb, sugar and salt in a large bowl.
• In a jug, whisk eggs, buttermilk, melted butter, vanilla.
• Pour wet into dry. Fold just until combined - lumps are fine. Rest 5 minutes.
• Heat a heavy frypan over medium-low. Rub with a little butter.
• Ladle 80ml batter per pancake. Cook 2-3 minutes until the top is covered in bubbles and the edges look dry. Flip, cook another 90 seconds.
• Keep warm on a plate under a tea towel while you cook the rest.
• Serve stacked with butter, maple syrup, yoghurt and berries.