Ingredients

• 175ml/6fl oz buttermilk
• 1 egg
• preferably free-range
• 15g/½oz butter
• melted
• 50g/2oz tapioca flour
• 25g/1oz fine cornmeal
• good pinch of salt
• 1 tsp bicarbonate of soda
• clarified butter
• butter
• crispy bacon
• maple syrup

Directions

• Mix the buttermilk
• egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour
• fine cornmeal
• salt and bicarbonate of soda
• then gently stir into the buttermilk until the ingredients are just moistened - don't worry about lumps.
• Heat a heavy iron or non-stick pan until medium-hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter onto the pan and spread with the back of the spoon.
• Cook until the bubbles rise and break on the top of the pancake
• then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used.
• Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup.