My friend Amanda sent me this recipe after a birthday breakfast in Newcastle a few years back. Why use this recipe? The crispy edges of the pancakes, that's why!
Ingredients
2 eggs separated
1 cup buttermilk (or full cream milk)
30g butter melted
1 cup plain flour
1/2 tsp salt
1/2 tsp bicarb butter to fry
Method
Beat yolks, whisk in buttermilk and butter.
Sift dry ingredients, fold in.
Whisk egg whites to soft peaks and fold in just before cooking.
Serves 2 hungry people for breakfast.
Better than pancake shake any day!
