Ingredients

100 g (¾ cup) All purpose flour

¼ tsp Baking soda

¼ tsp Salt

40 g (3 tbsp) Sugar

1 Room temperature egg

100 g (⅓ cup + 1 tbsp) Milk or buttermilk

40 g (⅓ stick) Butter

Method

In a large bowl combine the flour, salt, baking soda and sugar.

In another bowl combine the buttermilk, egg and melted butter.

Combine the dry ingredients and wet ingredients. Mix well, but don't over mix.

Transfer the batter in a lightly greased non stick heavy bottom pan (do NOT preheat the pan). Cover with a lid, and cook the cake on a small burner, over a low flame, for 12 - 13 minutes.

Take the pan off the heat, leaving the lid on, and allow the cake to rest for 2 minutes. Do the toothpick test, then release the cake from the sides of the pan and flip over onto a plate.

Serve hot and fresh with butter and maple syrup.