Buttermilk Pancakes - buttermilk

Method

• Mix the buttermilk, egg, and melted butter in a large bowl, until smooth and blended.
• Sift together the tapioca flour, fine cornmeal, salt, and baking soda and gently stir into the buttermilk only until the ingredients are moisteneddont worry about the lumps.
• Heat a heavy iron or non-stick skillet until medium hot.
• Grease with a little clarified butter.
• Spoon 1 generous tablespoon of batter onto the pan and spread slightly with the back of the spoon.
• Cook until the bubbles rise and break on the top of the pancake.
• Flip over gently.
• Cook until pale golden on the other side.
• Remove and keep warm.
• Continue until all the batter has been used.
• Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup.