Maple and Cinnamon Buttermilk Pancakes
Create fluffy pancakes with a smooth buttermilk-yolk-syrup batter and light whipped egg whites for a perfect texture.
Ingredients
- 150g Plain flour
- 2 tspn Cinnamon
- 1-1/2 tspn Baking powder
- 1/2 tbspn Bicarbonate of soda
- Salt Pinch
- 250 ml Buttermilk
- 150 ml Whole milk
- 3 medium Free range eggs, separated
- 75 ml Clarks Original Maple Carob syrup (plus more for drizzling)
- 75g melted butter (melt this in the frying pan to leave a little for frying)
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