Buttermilk Pancakes With Maple Syrup
|Flour||10 Ounce (275 Gram)|
|Baking powder||2 Teaspoon|
|Eggs||2 , separated|
|Buttermilk||16 Fluid Ounce (500 Milliliter)|
|Butter||2 Ounce, melted (50 Gram)|
|Vegetable oil||4 Tablespoon|
|Maple syrup||8 Fluid Ounce (250 Milliliter)|
Sift the flour, salt, baking powder and sugar into a mixing bowl.
Add the egg yolks, buttermilk and melted butter and beat well until smooth.
Beat the egg whites until they will hold a soft peak and fold into the buttermilk mixture.
Lightly grease a frying pan with a little of the oil.
Drop tablespoonsful of the batter onto the pan, well spaced, and cook for about 1 minute or until the pancakes bubble on the surface.
Turn over and cook the other sides for 30 seconds or until lightly browned.
Transfer the pancakes to a warmed dish and keep hot while you cook the remaining pancakes in the same way.
Meanwhile, gently heat the maple syrup.