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
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
Sift flours, baking powder and bicarb twice. Stir in sugar and salt.
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.
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.
Repeat with remaining batter, keeping pancakes warm in a low-temperature oven. Serve with maple syrup, whipped cream, melon salad and cinnamon sugar.