• Start by melting your butter in a bowl, set it aside to cool slightly
• Combine all of your dry ingredients in a large bowl (flour, baking soda, bicarbonate of soda, sugar & salt). Stir well
• In a separate bowl, mix together the wet ingredients (eggs, melted butter, buttermilk & milk)
• Add the wet ingredient mix to the dry ingredient mix and stir to combine
• Get a pan hot and add a dash of the cooking oil, just to coat the pan slightly

If using cooking rings (roughly 8 minutes to cook):

• Coat the inside of your cooking rings with oil and add to the pan to get hot
• Once the pan and ring(s) are hot, turn the heat down to low/medium
• Using a ladle, pour roughly 1/8th of the mixture into the centre of the ring. Cook on this side for 4-5 minutes, it should slowly rise and fill the ring space
• Once you see holes/bubbles appearing and the edges look firm and are starting to crisp slightly, remove the ring and flip the pancake. You might need a butter knife to ensure the ring is not stuck to the pancake before removing
• Cook for a further 2-3 minutes on the 2nd side. Remove and place on a rack to cool. Serve!

Without cooking rings (roughly 6 minutes to cook):

• Once the pan is hot, turn heat down to low/medium
• Using a ladle, pour roughly 1/8th of the mixture into your pan, cooking for about 3 minutes, you'll see some spread and rise on the pancake(s)
• Once you see bubbles/holes appearing and the edges are firming/crisping up - it's time to flip
• Flip the pancake(s) and allow to cook for a further 3 minutes or until cooked through. Remove and place on a rack to cool. Serve!