These pancakes are just wonderful. Light and fluffy. Great for breakfast. Makes 8 pancakes 4 inches in diameter.

160g plain flour

1 tsp baking powder

50g fine grain sugar

2 eggs, separated

200ml milk

50g butter, melted

1 tsp vanilla essence

Sift the flour, baking powder and salt (half teaspoon) in a mixing bowl. Add the fine sugar. Stir to mix. Set aside.

Separate the egg yolks and egg whites into separate bowls. Whisk the egg whites into a soft foam. Set aside.

Combine the egg yolks with milk, melted butter and vanilla essence. Whisk it until well mixed. Then whisk this mixture into the flour mixture. Mix well.

Now using a wooden spoon or spatula, gently fold in the egg whites into the rest of the pancake batter. Do not overmix.

Heat the griddle or a non-stick pan. Rub the surface with just a light coating of butter. Pour about a half cupful of batter onto the hot surface. Cook until bubbles appear on the surface. Tip over and cook for 10 seconds on the other side.

Serve with butter, strawberries and maple syrup, chocolate sauce or honey. It is up to you.

Note: Check the heat of griddle. You may need to lower the heat after a few pancakes and increase the heat accordingly to ensure a nice golden brown skin on the outside of pancake and not a burnt one. Lift to check the underside of the pancake.