It's Shrove Tuesday, a day for pancakes!
2 cups flour
1 tablespoon sugar
pinch of salt
2 teaspoons baking powder
1 1/2 cups buttermilk
2 large eggs
2 tablespoons butter, melted and cooled
Mix together all of the dry ingredients. Beat the eggs into the milk. Add the cooled butter, then mix that all into the dry ingredients. Stir just until just moistened - it will be lumpy. If the batter seems too thick you can thin it out with a little milk - add a spoonful and stir to test thickness.
Heat a griddle or flat frying pan with a tablespoon of frying oil (oil that can heat to a high temperature like peanut oil, safflower oil or sunflower oil). Using a ladle, spoon the batter onto the hot griddle. (You can use a teacup or other cup if you don't have a ladle.)
Don't be too eager to turn the pancakes. Watch the tops of them. When you see bubbles forming on the top, they should be ready to flip.
Cook both sides to a golden brown - about 2 to 4 minutes per side.
You can keep the first batches of pancakes warm on an ovenproof dish in a 200 degree oven while you finish cooking the rest.
Makes about 4 to 6 servings.
Serve with maple syrup and butter. Or jam. Or Nutella and bananas. Or chocolate chips and whipped cream.