Prep 5 mins
Cooking 20 mins
Serves 4
The perfect breakfast to celebrate the weekend.
Sift flour and bicarbonate of soda into a large bowl and stir in sugar. In a medium bowl whisk egg yolks and buttermilk until combined. Add to flour and mix until smooth.
Using an electric mixer, beat egg whites until soft peaks form. Mix ¼ of the egg whites through the batter, then gently fold in remaining egg white.
Heat a lightly greased frypan or griddle. Drop about 2 tablespoons of batter onto the pan. Cook for 2 minutes, or until underside is golden. Turn pancake over, cook other side.
Repeat with remaining batter, greasing the pan when necessary.
Top with berries and drizzle with honey or maple syrup.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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