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Lemon and Sultana Buttermilk Pancakes
Recipe is from Crepes, Waffles and Pancakes! (Good Books, 2006) by Kathryn Hawkins
Ingredients
1 cup plain flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon extra-fine sugar
2 eggs, separated
1 cup buttermilk
Finely grated rind of 1 small lemon
1/3 cup sultanas or golden raisins
1/4 stick 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 tablespoons of batter into the pan to form a thick pancake about 4 inches (10 centimeters) in diameter. Cook over low-to-moderate heat for about two and a half minutes until bubbles appear on the surface. Slide a palette knife under the pancake and flip. Brown the underside of the pancake for two and a half 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. Serves four.
Suggestions
These pancakes are also good served cold with butter.