Raspberry Buttermilk Pancakes

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt until evenly combined, then make a well in the centre.

Melt 3 tbsp of the butter in a large non-stick skillet over low heat, about 1 minute, until just liquid, then take the skillet off the heat.

Pour the buttermilk, eggs and melted butter from the skillet into the well and stir with the whisk just until no dry flour remains. Leave the small lumps and let the batter rest 5 minutes, until it looks thick and slightly puffy.

Tip: Overmixing makes tough pancakes; a lumpy batter cooks up the fluffiest.

Heat the skillet over medium heat for about 2 minutes and rub it with a little of the remaining butter, until it foams and a drop of water sizzles on contact.

Pour 1/4 cup of batter per pancake into the skillet, leaving room between them, and dot a few raspberries onto each. Cook 2 to 3 minutes, until bubbles pop on the surface and the edges look set and dry.

Tip: Save a handful of raspberries for the top of the stack.

Flip each pancake with a spatula and cook 1 to 2 minutes more, until golden on both sides and the centre springs back when pressed. Keep them warm under a clean tea towel and repeat with the rest of the batter, buttering the pan between batches.

Tip: If the outsides darken before the centres set, turn the heat down a notch.

Serve the pancakes in warm stacks, scattered with the reserved raspberries and drizzled with maple syrup.