120g plain flour
a good pinch of salt
1 tablespoon golden caster sugar
2 large eggs, separated
20g unsalted butter, melted, plus extra for frying
200ml full-fat milk
maple syrup, to serve
Makes 12 pancakes
Sift the flour, salt and sugar into a bowl, then make a well in the centre. Add the egg yolks, butter and milk and beat with a whisk until mixed. Gradually work in the flour to make a very thick but lump-free batter. In another bowl, whisk the egg whites until stiff, then fold them into the batter with a large metal spoon. Heat a heavy-based frying pan until medium hot, then grease it lightly with butter.
Fry the mixture in batches of 3, using a heaped tablespoon of batter for each pancake. Cook for about 1 minute until golden underneath, then turn over with a spatula and cook for another minute. Serve hot with maple syrup.
This recipe can be found in 'Morning Bakes' by Linda Collister, published by Ryland Peters &Small, ISBN: 1900518996, 8.99.