180g plain flour
1 tsp baking powder
30g golden caster sugar
2 eggs, separated
250ml semi skimmed milk
25g unsalted butter

Optional toppings: blueberries, maple syrup, icing sugar, caramelised bananas, bacon…

Stir together the flour, baking powder and caster sugar in a large bowl. Add the egg yolks and milk and whisk until you have a smooth batter.

In a clean bowl, whisk the eggs whites until you have soft peaks. Then gently fold into the batter.

Heat some butter in a large frying until it melts and starts to foam. Ladle the batter into the pan to form medium circles. Cook for a couple of minutes until bubbles start to form on the batter. Now it’s time to flip the pancakes, using a spatula. Cook for another minute or so on the other side. Remove from the pan and keep warm while you prepare the rest of the pancakes, repeating the process until all the batter is used.

To serve, simply add your favourite topping! We love blueberries, icing sugar, maple syrup, bananas, whipped cream…