Maxfacts

Buttermilk pancakes

These fluffy little pancakes are good with fruit purees and compotes (and perhaps a little whipped cream or custard) as a sweet dish. They are equally good as a savoury dish when combined with vegetable purees and gravy.

Ingredients

• 1 egg, separated and egg white whipped
• pinch of salt
• 250 ml buttermilk
• 120 g plain flour
• 1 tsp baking powder
• 3 tbsp rapeseed oil

Method

1. In a bowl, whisk egg yolk, buttermilk, 1 tbsp oil and a pinch of salt. In another bowl, mix flour and baking powder. Add egg/buttermilk mixture in portions while whisking. Fold in whipped egg white.
2. In a non-stick frying pan, heat a little oil and cook in portions small quantities of the batter to give small pancakes. Cook on both sides until golden-brown.