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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup plain flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. extra-fine sugar
2 eggs, separated
1 cup buttermilk
Finely grated rind of 1 small lemon
1/2 cup sultanas or golden raisins
1/4 stick unsalted butter
To Serve:
Plain yogurt
Maple syrup
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Directions:
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Sift the flour, baking powder, baking soda and sugar into a bowl. Make a well in the center. Add the egg yolks, pour in the buttermilk and gradually whisk into the flour. Beat until thick and smooth but don't over-mix.
In a grease-free bowl, whisk the egg whites until stiff and, using a large metal spoon, carefully fold into the batter together with the lemon rind and sultanas.
Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides. Ladle 4 Tbsp batter into the pan to form a thick pancake about 4in (10 cm) in diameter. Cook over low-to-moderate heat for about 2½ minutes until bubbles appear on the surface. Slide a palette knife under the pancake and flip. Brown the underside of the pancake for 2½ minutes. The pancake should puff up and thicken.
Turn the pancake out onto a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the pancake. Repeat to make eight pancakes. Re-butter the pan as necessary and stack the cooked pancakes between sheets of parchment. Serve with yogurt and maple syrup.
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Comments from guest25
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Zesty! These pancakes are also good served cold with butter.
Reprinted from Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by Kathryn Hawkins. (May 2006; $15.95US; 1-56148-520-9) Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
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