The lightest, fluffiest, most impressive pancakes we've ever eaten! Development chef Rosie made this glorious pancake stack for us on Friday afteroon, and we're sold. You'll never need another pancake recipe again.
100g self raising flour
pinch of salt
1 tbsp golden caster sugar
2 large eggs, separated
284ml tub buttermilk
25g butter, melted
Your choice of topping (we recommend berries and maple syrup or honey)
How to make: 1.Whisk the egg whites until stiff.
2. Sift the flour, sugar and a pinch of salt into a bowl.
3. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth.
4. Carefully fold the egg whites into the batter until evenly mixed.
5. Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. (To make perfect pancakes, we used lightly greased cookie cutters and placed the batter into the cookie cutter to get a perfect circle)
6. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
Served here with blackberries, raspberries, tonnes of maple syrup and a dollop of ricotta cheese. Creme Freaiche or yoghurt would work just as well.