Ingredients
2 cups plain flour
¼ cup cornflour
1½ tsp baking powder
1½ tsp bicarbonate of soda
¼ cup caster sugar
¾ tsp fine sea-salt flakes
600ml buttermilk
1 tsp vanilla paste
1 free-range egg and 3 free-range eggs, separated
75g unsalted butter, melted
½ tsp cream of tartar Canola oil, for cooking
Maple syrup, whipped cream, melon salad and cinnamon sugar, to serve
Method
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Sift flours, baking powder and bicarb twice. Stir in sugar and salt.
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Combine buttermilk, vanilla, egg and 3 egg yolks in a large bowl and whisk until well combined. Add melted butter in a steady stream, whisking until smooth. Make a well in centre of flour mixture and very gently fold in buttermilk mixture, without over-mixing. Some lumps in batter are acceptable.
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Whisk eggwhites and cream of tartar into soft peaks, then gently fold into batter. Add a little canola oil to a large non-stick frying pan on medium heat and pour in ½ cup amounts of batter. Cook for 1½ minutes, until top is matt not glossy, then flip and cook for a further 1½ minutes.
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Repeat with remaining batter, keeping pancakes warm in a low-temperature oven. Serve with maple syrup, whipped cream, melon salad and cinnamon sugar.