Pancakes are one of those things that despite being very simple to make are extremely easy to mess up. It's a game of patience and if you have that quality you'll always win. It's no secret that buttermilk is an essential ingredient if you want fluffy, American styled, pancakes. On top of that separating the eggs and then later folding in the egg whites adds more air into the batter. The result; fluffy melt in your mouth pancakes perfect with any topping.

This particular recipe yields 10 pancakes.

Step 1: Ingredients

250 g (2 cups) plain flour
2 tsp baking powder
1 tsp bicarbonate soda
1/2 tsp salt
2 egg yolks
300 ml(1 1/4 cup) butter milk
2 tbsp nut milk of choice ( I used cashew milk) or regular milk
60 ml (1/4 cup) groundnut oil or unsalted butter, melted
4 egg whites
4 tbsp caster sugar

Step 2: Preparing the Batter

Preheat the oven to 100C (210F)

In a large bowl, sieve together the flour, baking powder, bicarbonate soda and salt. In a medium bowl, using a balloon whisk, whisk together the egg yolks, buttermilk, nut milk (or whole milk if using) and oil. In another medium bowl, using an electric whisk, whisk the egg whites until stiff and foamy. Add the sugar to the bowl and continue whisking until opaque white and glossy.

Step 3: Mixing the Batter

Create a well in the centre of the flour mix and pour the egg yolk mix inside. Use a rubber spatula or spoon to combine the mix together, you will be left with a very thick lumpy batter. Be careful not to over mix. Then, slowly and gently fold in the egg white mix, until thoroughly incorporated, thick and mousse like. Set the batter aside and let rest.

Step 4: Heating the Skillet

Meanwhile, heat a large skillet (either stainless steel or cast iron) over medium heat. Once heated a small drop of water should evaporated immediately once in contact with the skillet. Lightly oil the pan, I like to pour in a quarter teaspoon of oil (or melted butter) and take some clean kitchen paper to evenly coat the pan.

Step 5: Making Your Pancakes

Turn the heat down to low and working in batches, pour 1/3 cup (80 ml) of the batter onto skillet. Use the back of a spoon to create a more circular pancake and let cook for 3 minutes. Once bubbles have formed on the top of the pancake, flip it round to reveal a matte browned underside. Cook for two more minutes so that second side can brown as well. Transfer the pancake onto a plate and place in the oven to keep warm. Repeat the process again, making sure to oil the pan between each pancake, until the batter is done. You should be left with 10 pancakes.