(How to make whipped butter) Soften the butter at room temperature and beat with a whisk until pale.
Add the heavy cream and beat well. Chill in the refrigerator and it's done!
(How to make pancakes) Put the ingredients to make the buttermilk in a bowl and leave it for more than 5 minutes to separate.
Combine the mixture from Step 3, beaten egg, olive oil, and vanilla essence in a clean bowl.
Add the pancake mix and mix until it's no longer floury. But be careful not to over-mix.
Take a heated and oiled frying pan off the heat and place it on top of a wet cloth for 5 seconds to cool it down.
Return the pan to the heat, pour in 1/6 of the batter and swirl it around to form a circle. Cover the pan with a lid and cook the pancake for 1.5-2 minutes over low heat.
Once the surface starts to bubble, flip the pancake over and cook it for a further 1 minute. Repeat Steps 6-8 to make all 6 pancakes.
Top the pancakes with whipped butter, powdered sugar and fruit if you like. It's done! Serve them while they're still warm.
Story Behind this Recipe
Since it's difficult to find buttermilk in Japan, I came up with an easy alternative way to make buttermilk with lemon juice and milk as advised from a friend. Then I recreated the famous and popular pancake using this buttermilk with easy to get hold of ingredients.
From the second pancake, make sure you continue to follow the procedure of greasing the pan, removing the pan from the heat and let it cool down on a damp cloth, and heating it up again. This way, all the pancakes will turn out very fluffy.