Classic American Buttermilk Pancakes

American-style pancakes are big, thick and soft, rather like oversized pikelets. Using a fine 00 flour goes a long way to making them tender but you can use plain flour, just be sure to sift it well to aerate the grains.

280g 00 flour or triple-sifted plain flour 1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons caster sugar

½ teaspoon fine salt

580ml (2¹⁄³ cups) buttermilk

2 eggs, at room temperature, separated 60g butter, melted

Spray oil and extra butter, for cooking pancakes Maple syrup, to serve

Sift flour, baking powder, baking soda, caster sugar and salt into a large mixing bowl and stir to combine thoroughly.

In another bowl, whisk together buttermilk, egg yolks and melted butter. In a third bowl, and using an electric beater, whisk egg whites to stiff peaks.

Place a large heavy-based non-stick frying pan over medium heat, spray with cooking oil and add a small knob of butter.

Fold buttermilk mixture into dry ingredients then fold in beaten whites. The mixture will still be lumpy, which is the way it should be.

Add a large serving spoonful or ladle of mixture (about half a cup) to the pan. Cook until bubbles begin to form on the top – about 1½ -2 minutes.

Carefully flip pancake and cook for a further 90 seconds.

Serve immediately with maple syrup, or keep warm on a wire rack covered loosely with foil. Continue cooking the pancakes, adding a little additional cooking spray and butter as needed. Makes 8-10 large pancakes