Ingredients

For the pancakes

¾ cup + 1 tbsp (125g) all-purpose flour

¼ tsp baking soda

½ tsp baking powder

Pinch of salt

1 egg yolk + 3 egg whites

2 tbsp (25g) unsalted butter, melted

½ cup + 4 tbsp (150g) buttermilk

2½ tbsp (30g) white granulated sugar, to add to the egg whites

Zest of ¼ of a lemon (if you're not adding lemon zest, add 1 tsp vanilla extract)

¼ tsp cream of tartar or ½ tsp lemon Juice

Method

For the pancakes

In a large bowl mix the buttermilk, egg yolk, grated lemon zest and melted butter.

Add sifted dry ingredients, and lightly combine.

In another bowl, beat the egg whites, with ½ tsp of lemon juice. Once foamy add the sugar one tablespoon at a time and whip egg whites until stiff peaks.

Gently combine both mixtures together without deflating the egg whites.

Cook on a low heat.