The perfect breakfast dish for Shrove Tuesday – or make them for dessert tonight.

Put the buttermilk, eggs and oil into the bowl of a food processor or blender.  Process until well combined.
Sift together the dry ingredients onto a piece of greaseproof paper and add to the buttermilk mixture.  Process 1 – 2 minutes or until well combined.  Scrap down the sides with a spatula and process for a few seconds.  Pour into a jug.
Lightly grease a small non-stick pan and place over moderate heat until hot.  Pour in a little of the batter, smoothing out with the back of a spoon.  Make the cakes about 12cm in diameter.  Cook until small bubbles form on top, flip over and cook until golden on the other side.
Serve in a stack of 2 – 3 pancakes topped with a knob of butter and drizzled with honey or maple syrup for breakfast or brunch.  Or mixed berries, dusted with icing sugar and vanilla yogurt.