Buttermilk Pancakes

One of my favorite things about holidays and having guests over is that I get to eat things for breakfast I normally wouldn't eat because I don't usually take the time to make something elaborate. On Good Friday I decided to make buttermilk pancakes from Denis Cotter's brilliant new cookbook "for the love of food." They didn't quite turn out as aesthetically pleasing as the ones we had at his restaurant Cafe Paradiso last summer (this was probably due to my frying pan and not having the temperature of my stove under total control). Nonetheless they were delicious and very easy to make, and have definitely made my list of favorite recipes. Can't wait to try another recipe from this lovely new cookbook. 

for 4-6

260g/9 1/2 oz plain flour

2 tsp baking powder

1/4 tsp bicarbonate of soda 

2 1/2 tbsp caster sugar 

1/2 tsp salt

450ml/16 fl oz buttermilk

4 tbsp sunflower oil

2 eggs, separated

clarified butter, for cooking (I used regular butter)

to serve

fresh fruit

honey (I prefer maple syrup!)

lightly whipped double cream

Sift the flour, baking powder, bicarbonate of soda, sugar and salt together into a large bowl. In another bowl, stir together the buttermilk, oil and egg yolks. Stir this liquid into the dry ingredients, without mixing too much. 

Whisk the egg whites to stiff peaks, and fold them into the batter. 

Heat a non-stick frying pan over medium heat. Brush it with clarified butter and add separate tablespoonfuls of the batter to the pan. Fry the pancakes until lightly colored, then flip them over to cook the other side until they become light and fluffy. The pancakes can be served immediately or kept warm in an oven at low heat. 

Serve 2 or 3 pancakes per portion, with fruit, honey and lightly whipped cream.