INGREDIENTS
2 Eggs, separated
2 tbsp sugar
½ tsp salt
2 tsp baking powder
60g vegetable oil
300g buttermilk
160g plain flour
1 tsp vanilla essence

COOKING INSTRUCTIONS
Separate the egg whites and whisk until foamy.
Mix all the remaining ingredients together in a separate bowl.
Slowly fold in the egg whites.
Ladle the pancake batter in to a non-stick pan that has been greased with butter.
Cook on a medium heat until small bubbles have formed on top of the mix, or for around 5-6 minutes.
Flip once and cook for another 2 minutes.
[R8]