Welsh crempog

In a small pan, gently heat the butter and buttermilk together until the butter has melted. Whisk vigorously to counteract any curdling. Place the flour in a large bowl, then mix in the buttermilk mixture. Stand for 1 hr. Beat the eggs in a separate bowl, then whisk in the sugar, salt, bicarbonate of soda and vinegar. Combine the buttermilk and egg mixture thoroughly by whisking. Grease a frying pan and heat until very hot. Add half-ladlefuls of the mixture and move the pan in a circular motion to make a round pancake as big as desired. After 2 mins, when the top of the pancake is dry, flip it over and cook for 1 min. Transfer to a warm plate and continue to make more until the mixture has been used up. Serve with the fruit and soured cream.