Recipe: Lemon and Sultana Buttermilk Pancakes

LEMON AND SULTANA BUTTERMILK PANCAKES

"These pancakes are also good served cold with butter."

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp extra-fine sugar
2 eggs, separated
1 cup buttermilk
Finely grated rind of 1 small lemon
1/3 cup sultanas or golden raisins
1/4 stick (1/8 cup) unsalted butter

Sift the flour, baking powder, baking soda and sugar into a bowl. Make a well in the center. Add the egg yolks, pour in the buttermilk and gradually whisk into the flour. Beat until thick and smooth but don't over-mix.

In a grease-free bowl, whisk the egg whites until stiff and, using a large metal spoon, carefully fold into the batter together with the lemon rind and sultanas.

Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides.

Ladle 4 Tbsp batter into the pan to form a thick pancake about 4-inches in diameter. Cook over low-to-moderate heat for about 2 1/2 minutes until bubbles appear on the surface. Slide a palette knife under the pancake and flip. Brown the underside of the pancake for 2 1/2 minutes. The pancake should puff up and thicken.

Turn the pancake out onto a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the pancake. Repeat to make eight pancakes. Re-butter the pan as necessary and stack the cooked pancakes between sheets of parchment.

Serve with yogurt and maple syrup.

Makes 4 servings
Adapted from source: Crepes, Waffles, And Pancakes! by Kathryn Hawkins