Butter milk pancakes are light, fluffy and the ultimate treat for breakfast. The kids will love these.
2 cups self-raising flour
½ teaspoon salt
½ teaspoon cinnamon
4 tablespoons brown sugar
2 eggs, separated
400 ml buttermilk
Sift the flour, salt, cinnamon and sugar into a bowl. Combine the egg yolks and buttermilk in another bowl then whisk it into the flour ensuring there are no lumps.
Beat the egg whites to soft peaks and using a large metal spoon, gently fold into the batter.
Heat a little butter in a non-stick sauté pan. Add the batter in ¼ cupful’s and cook until small holes appear in the surface. Turnover and cook for 1 more minute. Keep the pancakes warm in a low oven and repeat with the remaining batter. Place a couple of hotcakes on each serving plate, drizzle over some honey or maple syrup. Serve with fresh fruit.