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LEMON AND SULTANA BUTTERMILK PANCAKES

Crepes, Waffles & Pancakes! by Kathryn Hawkins
Copyright © 2006 Kathryn Hawkins

Zesty. These pancakes are also good served cold with butter.
Serves 4

Ingredients
• 1 cup (125g) plain flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 Tbsp extra-fine sugar
• 2 eggs, separated
• 1 cup (250ml) buttermilk
• Finely grated rind of 1 small lemon
• 1/3 cup (60g) sultanas or golden raisins
• 1/4 stick (30g) unsalted butter

To serve:
• Plain yogurt
• Maple syrup


Directions
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 4in (10 cm) 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.

Crepes, Waffles & Pancakes! by Kathryn Hawkins
Copyright © 2006 Kathryn Hawkins

 

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