80g self-raising flour,40g wholemeal self-raising flour,½tsp bicarbonate of soda,250ml buttermilk,1 egg, lightly beaten,Cooking oil spray
Sift the flours and bicarbonate of soda into a medium mixing bowl. Add the buttermilk and egg to the mixture and stir until a batter forms.,Spray a medium heavy-based, non-stick frying pan with oil and set over a medium heat. Drop heaped tablespoonfuls of the batter into the pan, 2–3cm apart. Cook for 1–2 min until small bubbles appear on the surface. Flip and cook for a further 1 min or until lightly golden.,Repeat with the remaining batter, stacking the cooked pancakes on to a plate and spraying the pan with more oil between batches, if needed. Serve immediately or cool and store in the fridge for up to 3 days.