Lemon and Sultana Buttermilk Pancakes -

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Lemon and Sultana Buttermilk Pancakes

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By Kathryn Hawkins

Posted July 23rd, 2007

This article is reprinted with permission from Crepes, Waffles, And Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, And Delicious Desserts, by Kathryn Hawkins, (2006, Good Books)

Crepes, Waffles, And Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, And Delicious Desserts

Servings:	4
Author Notes:	These pancakes are also good served cold with butter.
Ingredients:	1 cup all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon caster sugar 2 eggs, separated 1 cup buttermilk finely grated zest of 1 small lemon 1/3 cup sultanas or golden raisins 1/4 stick unsalted butter To Serve: plain yogurt maple syrup
Instructions:	Sift the flour, baking powder, baking soda and sugar into a bowl. Make a well in the center. Add the egg yolks, pour in the buttermilk and gradually whisk into the flour. Beat until thick and smooth but don't over-mix. In a grease-free bowl, whisk the egg whites until stiff and, using a large metal spoon, carefully fold into the batter together with the lemon rind and sultanas. Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides. Ladle 4 tablespoons batter into the pan to form a thick pancake about 4 inches (10 cm) in diameter. Cook over low to moderate heat for about 2 1/2 minutes until bubbles appear on the surface. Slide a palette knife under the pancake and flip. Brown the underside of the pancake for 2 1/2 minutes. The pancake should puff up and thicken. Turn the pancake out onto a wire rack lined with a clean tea towel and baking parchment. fold the paper and towel over the pancake. Repeat to make eight pancakes. Re-butter the pan as necessary and stack the cooked pancakes between sheets of parchment. Serve with yogurt and maple syrup.