Happy Pancake Tuesday! To celebrate a tradition that dates back centuries and my redesign yesterday here is my recipe for thick spongy pancakes.
- Prep Time: 20 M
- Cook time: 10 M
- Yield: 12 pancakes
- 3 eggs separated
- 2 cups buttermilk
- 60g butter, melted
- 300g plain flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- extra butter
Beat egg yolks then whisk in the buttermilk and melted butter. Sift the dry ingredients over the mixture and fold in. When you are ready to cook the pancakes, whisk the egg whites to soft peaks and fold into the batter.
Lightly grease a heavy base frying pan and spoon/ladle in ¼ cup of batter.
Cook until bubbles start appearing on the uncooked side facing you. Flip into air and catch with precision and cook other side.
Recipe makes about 12 pancakes. Top with maple syrup, Nutella, lemon & sugar or whatever takes your fancy.
TIP: For chocolate pancakes replace 50g of the flour with Dutch cocoa.