The Australian Women’s Weekly Food – March 2019

Stack

’em up

The secretto light andfluffy pancakes is all

in the whisking. Follow oursimple steps and

choose your toppings fora special brekkie.

PHOTOGRAPHYJOHNPAULURIZAR STYLINGMICHAELA LE COMPTE

FOODPRE PARATION NICK BANBURY

BUTTERMILKPANCAKES
PREP+COOK TIME 30 MINUTES
MAKES 12

2 cups(300g)self-raisingflour
1/3cup(75g)caster sugar
2 eggyolks
30gbutter,melted
1 teaspoonvanillaextract
2 cups(500ml)buttermilk
3 eggwhites
softenedbutterorcooking oil spray,
for greasing

1 Sifttheflour and sugar into a
largebowl.
2 Whiskinthecombinedeggyolks,
butter,vanillaandbuttermilk.
3 Whiskbuttermilkmixtureintothe
flourmixture.It’simportantnotto
overbeatthemixtureatthisstage
for a light and fluffy texture.

4 Beattheeggwhitesanda pinch

ofsaltina cleansmallbowlwithan

electricmixeruntilsoftpeaksform.

Carefullyfoldtheeggwhitesinto

thebatterintwobatches until

justcombined.

5 Heata littlebutterorcookingoil

sprayina largenon-stick frying pan

overmediumheat.

6 Using¼cupofbatterforeach

pancake,cookthreepancakesat

a timeuntilbubblesappearonthe

surface.Turnpancakesandcook

untillightlybrowned.Remove

pancakesfrompan;covertokeep

warm.Wipeoutthepanwithpaper

towelif thebutterresiduebeginsto

burn.Repeattheprocesswiththe

remainingbatterto make a total

of 12 pancakes.

7 Servepancakeswithtoppings

of your choice (see page 91).

89

Pancakes