BUTTERMILK PANCAKES

Preparation time 5 mins Cooking time 10 mins Serves 4

2 cups plain flour

1/4 cup cornflour

11/2 tsp baking powder

11/2 tsp bicarbonate of soda

1/4 cup caster sugar

3/4 tsp fine sea-salt flakes 600ml buttermilk

1 tsp vanilla paste

1 free-range egg and 3 free-range

eggs, separated

75g unsalted butter, melted

1/2 tsp cream of tartar

Canola oil, for cooking

Maple syrup, whipped cream, melon

salad and cinnamon sugar, to serve

STEP 1 Sift flours, baking powder and bicarb twice. Stir in sugar and salt. STEP 2 Combine buttermilk, vanilla, egg and 3 egg yolks in a large bowl and whisk until well combined. Add melted butter in a steady stream, whisking until smooth. Make a well in centre of flour mixture and very gently fold in buttermilk mixture, without over-mixing. Some lumps in batter are acceptable.

STEP 3 Whisk eggwhites and cream of tartar into soft peaks, then gently fold into batter. Add a little canola oil to a large non-stick frying pan on medium heat and pour in 1/2 cup amounts of batter. Cook for 11/2 minutes, until top is matt not glossy, then flip and cook