Buttermilk Pancake

Since hubby said he would take care of dinner... then it's fair for me to take care of breakfast! Since we had quite a few eggs over the weekend at Central Coast, I guess hubby's favourite scramble egg is not such a good idea. Although it's one of his favourite but I guess all food has a limit! We need to watch that cholesterol level!!!!

So I've decided to make some buttermilk pancake!!!! Yummmm... These pancakes are so nice and fluffy, and easy to make as well! The only frustrating thing is it needs two bowls to prepare, one to mix all dry and most wet ingredients together, and the second to whip the egg white! Washing has never been a thing that I like to do! My dearest hubby clean up the mess after me most of times! =P

Serves 2

1 cup self raising flour

1/6 cup of caster sugar

1 egg, separated

15g butter, melted

1/2 tsp vanilla extract

2 cup buttermilk

maple syrup

1) Combine flour and sugar in a large bowl, whisk in combined egg yolk, butter, extract and buttermilk.

2) Beat egg white in small bowl until soft peak form. Fold 1/3 of egg white into batter, then fold in remaining.

3) Pour a ladle of batter into a hot oiled pan in medium to low heat until lightly browned on both sides.

I think the most important thing in making pancake is patience!!! If the pan is too hot, the outside will get burn and the inside still uncooked. If the heat is too low, it will just take forever.

This time I've made 6 pancakes from the recipe above. This time I've topped mine with white nectarine which is in season, and the REAL Canadian Maple syrup. Delicious!!!!