Pancakes

AT A GLANCE

  • Serves 6 people

Stack them up and gobble them down. These fluffy little numbers are just too flippin' good to resist.

  • 180 gm butter, coarsely chopped
  • 450 ml buttermilk
  • 3 eggs, separated
  • 300 gm (2 cups) plain flour
  • 1 tsp bicarbonate of soda
01   Melt 60gm butter in a small saucepan over low heat, cool slightly, then combine in a large bowl with buttermilk and egg yolks and whisk until smooth.
02   Sift over flour, bicarbonate of soda and 1 tsp fine salt, mix until smooth and combined (do not overwork).
03   Whisk eggwhites and a pinch of salt in a separate large bowl until firm peaks form (2-3 minutes), then fold into flour mixture.
04   Melt 10gm butter in a large heavy-based frying pan over medium heat, add ΒΌ-cupfuls of pancake batter, allowing room for it to spread. Cook until bubbles appear on the surface and edges are golden (1-2 minutes).
05   Turn with a wide spatula and cook until pancake is firm and base is golden (1-2 minutes), transfer to a plate and keep warm in a low oven. Wipe pan with absorbent paper between batches and repeat with remaining butter and batter.

Topics:

MODERN AUSTRALIAN, FAST, AUTUMN, BUTTERMILK, BREAKFAST, EGGS, MASTERCLASS

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2010

Apr 2010

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