1 cup plain flour
3 tablespoons caster sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
2 tablespoons melted butter
1 teaspoon vanilla extract
1 large egg, separated
extra butter for cooking
Combine all the dry ingredients in a large bowl.
Whisk the buttermilk, melted butter, vanilla extract and the egg yolk together.
In another bowl, whisk the egg white to firmish peaks.
Add the wet ingredients to the dry ingredients and stir to combine. Gently but thoroughly fold in the egg white, keeping as much air in the batter as possible.
To cook: Heat a knob of butter in a large non-stick sauté pan over a medium heat. Add ¼ cups of batter and cook until small holes appear in the surface. Turn over and cook for 1-2 minutes, or until puffed and golden and they feel firm to the touch.
Keep the hotcakes warm in a low oven on a cooling rack and repeat with the remaining batter.
Makes 6 medium hotcakes
Additions to batter:
Blueberries and a pinch of cinnamon
Raspberries and a pinch of nutmeg
Maple syrup, golden syrup or honey
Crispy bacon, sliced bananas, fresh berries, sliced stone fruit, roasted apples or pears, yoghurt, crème fraîche, sour cream, mascarpone