Light and fluffy pancakes that work well with gluten free flour for a seductive nutritional breakfast. My favorite is to serve with lemon curd, blueberries and ricotta cheese.
180 g egg whites, whipped into peaks
280 g all purpose flour, or gluten free flour
32 g sugar
1/2 g nutmeg, grated
113 g butter
310 g buttermilk
100 g whole milk
7 g baking powder
5 ml vanilla extract
Method:
Whisk egg whites into frothy peaks and reserve.
Melt butter and add to buttermilk and milk.
Mix dry ingredients.
Add wet ingredients to the dry ingredients, stirring slowly. Too much stirring will leave you with a tougher pancake.
When you are ready to cook, gently fold in whipped egg whites into three stages.
Portion and cook on lightly butter flat top or cast iron griddle.
Serve with powdered sugar and lemon zest.
Enjoy!
Chef John Brand 