Another from Matty Mattheson. The fluffiest pancakes in the world. This recipe has a few more steps than other pancake recipes out there but if you’re going to have an indulgent breakfast what’s the point in not going the extra mile? Don’t half-ass your treats.
4 tsp baking powder
pinch of bicarb/baking soda
pinch of salt
2 tbsp butter, melted ( TIP : melt in the pan you’re going to cook the pancakes in, cos you’re just gonna grease it anyway)
4 eggs, separated
Sift the flour and other dry ingredients into a bowl.
Whisk the egg whites to soft peaks, then add the buttermilk.
Whisk the yolks with the sugar, then add this to the whites.
Combine wet and dry, don’t worry about the lumps, don’t overmix it, and leave to rest in the fridge for 10 minutes before using.