Lemon and Sultana Buttermilk Pancakes

1. 1

   Sift the flour, baking powder, baking soda and sugar into a bowl.

2. 2

   Make a well in the center.

3. 3

   Add the egg yolks, pour in the buttermilk and gradually whisk into the flour.

4. 4

   Beat until thick and smooth but don't over-mix.

5. 5

   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.

6. 6

   Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides.

7. 7

   Ladle 4 Tbsp batter into the pan to form a thick pancake about 4in (10 cm) in diameter.

8. 8

   Cook over low-to-moderate heat for about 2 1/2 minutes until bubbles appear on the surface.

9. 9

   Slide a palette knife under the pancake and flip.

10. 10

    Brown the underside of the pancake for 2 1/2 minutes.

11. 11

    The pancake should puff up and thicken.

12. 12

    Turn the pancake out onto a wire rack lined with a clean tea towel and baking parchment.

13. 13

    Fold the paper and towel over the pancake.

14. 14

    Repeat to make eight pancakes.

15. 15

    Re-butter the pan as necessary and stack the cooked pancakes between sheets of parchment.

16. 16

    Serve with yogurt and maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.