Wendy's Kitchen Table

Our friend Andy makes these pancakes and I had heard how great they were so on a recent weekend away down at Ocean Grove I requested that Andy make them for breakfast. They are truly the best pancakes ever. Airy, light and fluffy. The secret ingredients being the buttermilk and the beaten egg whites.

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INGREDIENTS (Makes 8 large pancakes)

2 cups self raising flour

2 Tbsp caster sugar

2 egg yolks, plus 2 egg whites

2 cups buttermilk, plus extra if needed

 

METHOD

Into a large bowl place the SR flour, sugar, egg yolks and buttermilk.

Mix until well combined and there are no lumps. Add more buttermilk or full cream milk, if needed, until you have a thick batter.

In a small bowl using electric beaters, beat egg whites until firm peaks form.

Fold egg whites gently through the batter. Do not over mix.

 

Heat a large frying pan over a medium heat. When hot, spray or grease with butter. Cook a ladleful of the mixture flipping when bubbles appear on the surface.

 

Serve with maple syrup and fresh fruit.

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(see Buttermilk  Video for how to make your own buttermilk substitute)