Make delicious Sunday breakfast with this traditional pancakes recipe

Sift flour and baking powder into a large bowl. Stir in sugar. Whisk buttermilk and eggs in a large jug until smooth. Add to flour mixture. Whisk until smooth. Whisk in melted butter. Set aside for 10 minutes.

Grease a large, non-stick frying pan with a little extra melted butter on medium heat. Spoon about 1/4 cup batter into pan. Repeat to make another two pancakes.

Cook 2 minutes, or until bubbles begin to appear on the surface. Turn over. Cook for a further 2 minutes, or until lightly browned. Remove. Cover lightly with foil to keep warm.

Wipe pan clean using absorbent kitchen paper. Repeat process to make 12 pancakes in total.

To serve, stack pancakes on  plates. Drizzle with maple syrup or honey. Top with yoghurt and serve with berries, figs, and pumpkin seeds.