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) Blueberries to serve (optional)
Combine the dry ingredients in a bowl and set aside.
Mix the egg yolks, buttermilk, milk and syrup together until smooth and combined. Then in another bowl whisk the egg whites with a clean whisk, until stiff. Slowly add the buttermilk mixture to the flour, whisking to avoid lumps. Fold the egg whites through the batter and then you’re ready to griddle the pancakes.
Cook for a couple of minutes on each side. Serve straight away with more syrup and berries.
NOTE
Recipe developed by Cathryn Dresser, Great British Bake Off 2012 quarter finalist, as part of the ‘Make the move to maple carob syrup’ campaign by Clarks Maple Syrup.
BY CAT DRESSER
Adapted from Swapping Sugar for Clarks Original Maple Carob Syrup