Ingredient

• 3/4 cup self raising flour
  
• 1 tsp baking powder
  
• 1/4 cup caster sugar
  
• 3/4 cup butter milk
  
• 2 eggs separated

Method

1. Place egg whites in a mixer and whisk until stiff white peaks form.
2. Place flour, baking powder, sugar, buttermilk and egg yolks, into a mixer.
   
3. Whisk until a smooth batter forms.
   
4. Gentle fold the egg whites into the other batter.
   
5. Cook with butter in batches for 3-4 minutes on each side.

Notes + Tips

• Yes, baking powder and self-raising. Not a typo.
  
• Whisking your eggs first means you can reuse your beaters without having to clean them.
  
• Use a low heat with a non-stick pan (or cast iron).
• Use a soup ladle to place the batter in the pan. Use the back of the ladle to gentle smush into a circle.
• Butter up your spatula.
• Wait until bubbles appear and then scrape around the edges with the spatula before flipping.
  
• Use an oven on the lowest setting to keep your pancakes warm while you cook.
• When removing from the oven, flip the pancakes so the oldest ones get eaten first.