Thanks to eggrecipes.co.uk for this delicious and simple recipe.
Cooking time: 25 minutes
You’ll need
- 2 large British Lion eggs, separated
- 65g plain flour, sifted
- 1 tsp baking powder
- 2 1/2 tbsp semi-skimmed milk
- 1 tsp vanilla
- 50g golden caster sugar
- oil, for greasing
- maple syrup, to serve
Method
In a medium bowl, whisk together the egg yolks, plain flour, baking powder, milk and vanilla extract until smooth.
In a medium bowl, whisk the egg whites until stiff using an electric hand whisk. Gradually add the sugar, whisking continuously, until the egg whites are stiff again.
Take a large spoonful of the egg whites and add to the yolk mixture. Fold gently to combine. Repeat with the remaining egg white mixture, in batches, folding it in gently and trying to knock out as little air as possible.
Heat a large, non-stick frying pan over low heat. Place four oiled crumpet rings into the pan, and add a little oil to the base of the pan. Fill the rings 3/4 full with batter, and cover the pan with a lid.
Leave to cook for six minutes on one side, before carefully flipping with a spatula. Cook for a further four minutes on the other side.
Remove the pancakes from the rings, drizzle with maple syrup, and enjoy.
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