6oz plain flour
3 tbsp caster sugar
1/2 tsp bicarbonate of soda
1/2 tsp salt
4oz cornmeal (polenta)
2 eggs
12 1/2 fl oz buttermilk
3 tbsp vegetable oil

Thoroughly mix the dry ingredients in a large bowl. In a small bowl, whisk together the eggs, buttermilk and oil and pour into the dry ingredients. Whisk until just blended.

Heat a non-stick frying pan over a medium to high heat. Drop a spoonful of the mixture into the pan and spread it round with the back of a spoon to form a pancake roughly 3 inches across. Cook until the top is covered with bubbles and the unerside is golden brown. Flip and cook the other side. Transfer to a plate to keep warm while cooking the rest. Serve warm with butter and maple syrup.