Photography Aaron McLean
These are wonderfully light and fluffy, with a nice little tang from buttermilk. Be warned, you (or your mum!) might eat the whole lot!
2 cups (280g) standard (all-purpose) flour
Pinch of salt
1½ tsp baking powder
2 tsp caster (superfine granulated) sugar
2 large (size 7) free-range eggs, separated
2 cups (500ml/600g) buttermilk
½ tsp vanilla extract
2 Tbsp melted butter (plus a little extra butter if cooking pancakes in a frying pan)
Softened butter, whipped with a wooden spoon (optional)
1 In a bowl sift flour, salt, baking powder and sugar. Separate eggs, putting whites in a grease-free bowl. Put buttermilk in a jug (pitcher) with egg yolks and vanilla extract and whisk together. Add butter.
2 Beat egg whites until just stiff. For speed, I use a hand-held electric beater for this job. Pour buttermilk mixture into dry ingredients and stir just until mixed. Fold in egg whites with a large spoon.
3 Drop tablespoonfuls of mixture onto a medium-hot oiled barbecue hot plate (cast-iron griddle), spreading mixture a little with a spoon (make them about 8cm in diameter, but don’t be too pedantic). Cook until golden brown underneath. Flip pancakes over and cook other side until golden. Keep warm on a plate covered with a clean tea towel while cooking the remaining pancakes. Serve warm with soft butter and maple syrup.
4 Alternatively, cook pancakes 4 at a time in a large non-stick frying pan (skillet) over medium heat, adding a little butter from time to time to prevent sticking. Then just scoff them up!