Cornmeal Pancakes

• 4 oz cornmeal
• 1 tsp. sea salt flakes
• 0.25 tsp. baking soda, sieved
• 0.75 cup buttermilk
• 2 oz. butter, plus more for serving

Put the cornmeal, salt, and baking soda in a bowl and add the buttermilk. Beat the mixture well with a wooden spoon for 5 minutes.

Heat a non-stick frying pan or cast iron skillet over medium heat, add the butter and, when it starts to foam, carefully pour half the batter into the pan. Cook for 4–5 minutes, and when little bubbles begin to form on the surface of the batter, it is ready to be turned over. If you try and flip it too early, it will fall apart.

Gently flip the pancake over and cook for a further 3 minutes. When it's done, remove it to a warm plate, add a bit more butter to the pan and cook the other half of the batter.

Cut them into slices and serve them with butter, bacon, smoked salmon, or anything you like.