Super Fluffy Pancakes

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

Method:

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  rawing 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  ightening 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.

HINTS AND TIPS:

* 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