Ingredients


750 ml milk or buttermilk
8 eggs, separated
few drops of vanilla essence (optional)
600 g self-raising flour
100 g caster sugar
about 125 g unsalted butter, for cooking

Directions

1. in one bowl, mix the milk or buttermilk and egg
yolks, whisking until the egg yolks are combined. at
this point the vanilla essence can be added, if using.
2. Place the egg whites in a second, large bowl, ready
for whisking.
3. in a third large bowl, sift the flour and sugar,
making a well in the centre. Pour the milk mixture
into the centre of the flour/sugar mixture and begin
combining with a wooden spoon, slowly drawing in the
flour to form a thick batter. Do not worry if the
mixture is excessively lumpy. By not whisking the milk
mixture into the flour, you ensure that the flour is not
overworked thereby tightening the batter—also, the
lumps NeVer appear in the final pancakes.
4. Whisk the egg whites until soft peaks form then
fold into the batter.
5. cover and allow to rest in the fridge for 1 hour—
although i’m unbelievably impatient and usually cook
them straightaway.
6. cooking them requires the use of a large frying pan
(or barbecue flat plate if you’re a large family) set
on low–medium heat. add a good knob of the butter and
melt. spoon in the pancake mixture according to your
preferred size. When bubbles begin to appear evenly
on the surface, turn over. The second side will only
require 1–2 minutes to cook.

Note


*  You will need—3 bowls,
whisk or electric beaters,
large spoon, egg flip or
spatula, frying pan, butter
knife, weight and liquid
measures.

*  This super fluffy pancake
recipe takes a little extra
time and uses 3 bowls. Do not
shy away, as the results are
sensational.

*  The mixture can be halved
as it makes a very large
batch (enough for my 
7 children and us parents).
Any leftover batter will last
until the next day; after
that, however, the egg whites
will begin to lose their
bubbles and the mixture will
become grey and lifeless.

*  Toppings can range from
the usual suspects—maple
syrup, lemon and sugar,
grilled banana or fresh
berries—to the more exotic,
poached rhubarb, blueberries
in vanilla syrup, confit
pineapple or honeycomb
butter—all of which love
ice-cream!

*  Leftover mixture can
also be cooked into smaller
pancakes, refrigerated and
used in school lunch boxes
the next day.

*  Whisking the egg whites
is entirely optional. The
egg whites certainly do make
a difference, giving the
pancakes a ‘light as air’
texture. But time and washing
up permitting, simply beat
the whole eggs into the milk
and stir the wet mixture into
the dry mixture. Remember to
not overwork the batter.

*  Cooking the pancakes in
butter gives the edges of the
pancakes a crisp, frilly side
which is a delight to eat and
a great contrast to the soft,
fluffy centre.