Lemon and Sultana Buttermilk Pancakes

Note from Cheri: The recipe, text and photo below are reprinted with permission from Crepes, Waffles and Pancakes by Kathryn Hawkins (2006 Good Books). What I like most about this book is its versatility. Too often we think of crepes, pancakes, and waffles strictly in the domain of breakfast. To be sure there are many fabulous morning meal recipes in this book, but author Kathryn Hawkins delves much further into her subject than can be contained in the morning hours. You'll find crepe, pancake and waffle recipes for every meal, not to mention snacks and desserts. Heck, Hawkins even includes a pancake recipe that will put your Thanksgiving leftovers to tasty use. Click here to learn more about this terrific book, discount ordering links through Amazon.com, and another more delicious sample Crepe, Waffle and Pancake recipes. Use this recipes to make Kathryn Hawkins' fabulous Lemon Meringue Waffles.

These pancakes are also good served cold with butter.

1 cup (125g) plain flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon extra-fine sugar 2 eggs, separated 1 cup (250ml) buttermilk finely grated zest of 1 small lemon 1/3 cup (60g) sultanas or golden raisins 1/4 stick (30g) unsalted butter To Serve: plain yogurt maple syrup

Serves 4 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.