2.Whisk the egg yolks, butter, extract and buttermilk until combined.
3.Whisk buttermilk mixture into flour mixture. It’s important not to overbeat the mixture at this stage for a light and fluffy texture.
4.Beat the egg whites and a pinch of salt in a clean small bowl with an electric mixer until soft peaks form. Carefully fold the egg whites into batter, in two batches, until just combined.
5.Cook over medium heat until bubbles appear on the surface. Turn pancakes and cook until lightly browned. Wipe out the pan with paper towel if the butter residue begins to burn. Transfer pancakes to a warm plate.
6.Serve pancakes with toppings of your choice.
Thin and crispy grilled bacon with maple syrup.
Fresh berries with cranberry butter. To make the butter, combine 100g of softened butter with 2 tablespoons each of icing sugar and finely chopped dried cranberries.
Freshly roasted walnut halves, lemon wedges and sugar