best buttermilk pancakes

  • 1½ cups (225g) self-raising flour, sifted
  • 2 teaspoons baking powder, sifted
  • ⅔ cup (165g) caster sugar
  • 1½ cups (375ml) buttermilk
  • 1 teaspoon vanilla extract
  • 4 eggs, separated 
  • vegetable oil, for greasing
  • butter and maple syrup, to serve
  1. Place the flour, baking powder, sugar, buttermilk, vanilla and egg yolks in a large bowl and whisk until smooth. 
  2. Place the eggwhites in a clean medium bowl and beat with electric hand beaters until stiff peaks form. Fold the eggwhites into the flour mixture. 
  3. Place a large non-stick frying pan over medium heat and lightly grease with oil. Cook ¼ cupfuls of the mixture, in batches, for 3–4 minutes each side or until golden brown and cooked through. 
  4. Top with the butter and maple syrup to serve. Serves 6.
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