When I want pancakes, I want them now! I’m never organised enough to make pancakes as most recipes want you to rest the batter before cooking it. Not this one! These pancakes are fluffy and delicious – the only trick is to remember to have some buttermilk in the fridge to make them. I first made these on a new year’s day several years ago and they came out perfectly, even if we were feeling a bit seedy from the night before. Sifting through my parents assortment of cookbooks I found this one in Stephanie Alexander’s The Cook’s Companion Vol 2.

Serves 6 (just)

Ingredients
3 eggs, separated
2 cups buttermilk
60g butter, melted
300g plain flour
1 tsp salt
1 tsp bicard soda

Method
In a large mixing bowl, beat egg yolks well, then whisk in the buttermilk and melted butter.
Sift flour, salt & bicarb soda over the buttermilk mixture and fold through.
In a separate bowl, whisk egg whites to soft peaks. Fold through the batter until fully incorporated, being careful to not beat out too much of the air.
Heat a large frypan over a medium heat. Coat the pan in melted butter to get a crispy edge to the pancakes and bake in batches of 2. If you want to keep the already cooked pancakes warm put them in the oven turned up to 100°C. Alternatively, if you have a BBQ hotplate you might even be able to get them all cooked in 2 batches.
Serve with your choice of toppings. I can’t go past fresh berries and maple syrup…yum!
If you’ve got a few guests for breakfast why not also serve some bircher muesli – easy to prepare ahead of time.

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