AT A GLANCE
Stack them up and gobble them down. These fluffy little numbers are just too flippin' good to resist.
|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 ¼-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.|