These pancakes are a breakfast game changer with a cloud-like texture that melts in your mouth. Infused with the subtle sweetness of vanilla and the richness of buttermilk, each bite is a fluffy slice of Haven.
Ingredients:
- 3 egg whites
- 1 egg yolk
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup icing sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
Method:
Separate the egg whites from the yolks. Place the whites in a clean, dry bowl and the yolks in another bowl.
Add the buttermilk, vegetable oil and vanilla extract to the yolks. Whisk until well combined.
Sift the all-purpose flour, icing sugar, baking powder and kosher salt into the yolk mixture. Stir until just combined, taking care not to overmix.
Beat the egg whites until stiff. This will give the airy texture characteristic of soufflé pancakes.
Gently fold the beaten egg whites into the batter, taking care not to deflate the mixture.
Heat a non-stick frying pan over a low heat. Scoop a ladleful of batter onto the pan. Cook until small bubbles form on the surface, then carefully flip and cook until both sides are golden brown and the pancake is fluffy.
