If you want higher, fluffier pancakes, buttermilk is your secret ingredient. Why? The acid in it kicks bicarb soda into gear. You can add white vinegar or lemon juice to normal milk, but it won’t taste as good!
Ingredients
Method
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.
COOK’S TIP
For extra wow factor, think beyond maple syrup to toppings like lemon curd with berries, figs with honey or apple topped by crumble.
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