40z/100g plain flour
2 tsp baking powder
1 tbsp caster sugar
1 egg, separated
1 tbsp melted butter
Sift the flour, baking powder and sugar into a mixing bowl. Make a well in the centre and quickly stir in the egg yolk, milk and melted butter without beating it. Whisk the egg white until stiff, and fold it in quickly and lightly. Sprinkle on the sultanas and fold in. Heat and lightly grease the griddle pan. It is the right temperature when a drop of water splutters on the surface.
Drop the batter off the point of a large metal spoon, allowing room for the pancakes to spread.
Cook for 2-3 minutes until the bubbles burst through the batter, turn with a palette knife and cook until golden. When cooked, wrap the pancakes in a clean cloth to keep them warm and soft. Serve with butter, honey or jam.
Next Time: Irish Potato Cakes