Preparation
Step: 1/7

Melt the butter and allow to cool slightly.

Step: 2/7

Mix the baking powder with the flours.

Step: 3/7

Stir the melted butter with the buttermilk, a pinch of salt and the eggs. Add the flour mixture gradually and process or mix to a smooth batter. Let the batter rest for 10 minutes.

Step: 4/7

Meanwhile, halve the lemon and squeeze the juice. Mix 4 tbsp lemon juice with the curd and maple syrup.

Step: 5/7

Wash and drain the berries. Put the berries and curd in the fridge.

Step: 6/7

Heat some oil in a non-stick pan and pour in it 1 small ladle of batter for each pancake.

Step: 7/7

Fry the pancakes over a medium heat for 2-3 minutes, turn carefully and fry for another 1-2 minutes. Remove and keep warm. Proceed in this way until all the batter is used up. Serve the pancakes with berries and curd.