- 180g self-raising flour
- 5g baking powder
- 42g caster sugar
- 200ml milk
- 21g sunflower oil
- 2 medium eggs (separated)
- 7g vanilla paste
- 50ml maple syrup
- 40g unsalted butter
- Sift together your flour, baking powder, and sugar into a large bowl.
- In a jug, measure out your milk, egg yolks, along with a tablespoon of the oil and half a teaspoon of the vanilla paste. Whisk this mixture through the dry ingredients.
- In a separate, clean, mixing bowl, whisk your egg whites until they form stiff peaks.
- Fold the egg whites into the bowl containing the rest of your mixture, adding a third at a time.
- Lightly oil a frying pan, as well as crumpet rings or heat-safe biscuit cutters, and place over a low heat.
- Pour your mixture into each about two-thirds of the way up, place a lid on top, and leave to cook for around 10 minutes.
- When each pancake has bubbles forming on top and the sides look like they’re set, gently remove them from their rings.
- Mix your syrup with the remaining vanilla paste, and serve on top of the pancakes.
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