Pancake waffles with ice cream and pomegranate

Method

1. In a large bowl, mix the plain flour, rye flour, bicarbonate of soda, salt and caster sugar.
2. In a small bowl, whisk the egg with buttermilk. Pour the egg mixture into the flour and beat with a spoon into a smooth, thick batter.
3. Melt a large knob of butter in a frying pan over a medium heat. Spoon equal amounts of the batter into the pan in 4 separate mounds to make 4 pancakes. Cook gently for 2-3 minutes until golden underneath, then flip and cook for a few minutes more until cooked through. Serve with a scoop of your favourite ice cream (we used pistachio), a handful of pomegranate seeds and a grating of dark chocolate.