light and fluffy pancakes

  • ¾ cup (110g) self-raising (self-rising) flour
  • 1 teaspoon baking powder
  • ⅓ cup (75g) caster (superfine) sugar
  • ¾ cup (180ml) buttermilk+
  • 2 eggs, separated
  • maple syrup, to serve
  1. Place the flour, baking powder, sugar, buttermilk and egg yolks in a large bowl and whisk until a smooth batter forms.
  2. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
  3. Add the eggwhite to the pancake batter and gently fold to combine. 
  4. Place a large non-stick frying pan over medium heat.
  5. In batches, cook heaped tablespoons of the mixture for 3–4 minutes each side or until golden brown. Drizzle with maple syrup to serve. Makes 12.

COOK’S TIPS:
+ Gently folding in the whisked eggwhite will keep these pancakes super light.
+ Buttermilk makes them extra fluffy.

RATE THIS RECIPE:
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