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Griddle pancakes with heather honey and clotted cream
Serves 4-6 Desserts and puddings
Ingredients
- 120g plain flour
- 1tsp cream of tartar
- 1tsp bicarbonate of soda
- 20g caster sugar
- 2 large eggs, separated
- 200ml milk or buttermilk
- 30g butter, melted, plus extra for cooking
To serve
- clotted cream
- heather honey
Method
Sift the flour, cream of tartar, bicarbonate of soda, sugar and a pinch of salt into a bowl. Beat together the egg yolks and milk, and gradually whisk into the dry ingredients, followed by the melted, cooled butter. In another bowl, whisk the egg whites until stiff and fold into the batter.
Heat a griddle or non-stick frying pan over medium heat and drop in the batter, a generous tbsp at a time, to make 16-18 pancakes. Cook for 2-3 minutes until lots of little bubbles appear on the surface of the pancakes and start to burst. Turn and cook for another 2 minutes. Adjust the heat so they don’t brown too quickly. Keep each batch of pancakes warm under a folded tea cloth.
Serve with clotted cream and heather honey.
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