2 Eggs, separated
160g plain flour
2 tbsp sugar
1/2 tsp salt
2 tsp baking powder
60g vegetable oil
300g buttermilk
1 tsp vanilla essence
- Separate the egg whites and whisk until foamy.
Mix all dry ingredients together in a separate bowl.
Slowly fold in the egg whites.
Ladle the pancake batter in to a non-stick pan that has been greased with butter.
Cook on a medium heat until small bubbles have formed on top of the mix, or for around 5-6 minutes.
Flip once and cook for another 2 minutes.
Or:
1 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp granulated sugar
1 cups buttermilk
1 large eggs lightly beaten
1/2 tsp vanilla extract optional
Whisk together the dry ingredients in a large bowl.
Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
Let pancake batter rest for 10-30 minutes.
Ladle the pancake batter in to a non-stick pan that has been greased with butter.
Cook on a medium heat until small bubbles have formed on top of the mix, or for around 5-6 minutes.
Flip once and cook for another 2 minutes.
Note: Don’t over mix the pancake batter!
Never use a mixer, mix only by hand!
