Instructions

• In a large bowl, whisk together the all-purpose flour, baking powder, baking soda and a pinch of salt.
• In a separate bowl, lightly beat the 2 large eggs, then add the buttermilk and the 2 tablespoons melted butter; whisk until combined.
• Pour the wet ingredients into the dry ingredients and whisk until just combined — it’s fine if the batter has small lumps; do not overmix.
• Heat a non-stick frying pan over medium-high heat and spray the surface lightly with the spray oil for greasing.
• To test the pan temperature, cook a small test pancake: pour a little batter in the pan. If it browns too quickly, reduce the heat to medium.
• For each pancake, pour about 3 large spoonfuls of batter onto the hot surface; use the back of the spoon to gently spread into a round if needed.
• Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip and cook the other side until golden and cooked through, about 1–2 minutes more.
• Transfer cooked pancakes to a serving plate and repeat with the remaining batter, spraying the pan lightly between batches if needed.
• Serve the pancakes with maple syrup and a knob of butter, and top with blueberries, strawberries, banana and/or chocolate chips as desired.