Buttermilk Pancakes

This took me a while to get right but once you do....sweet baby Jesus, it's so good. It tastes like diabetes, in a good way. These are the DADDY of pancakes. 

Ingredients

• 1 1/2 cups self raising flour
• 2 tsp baking powder
• 1/3 cup caster sugar
• 4 eggs, separated
• 1 1/2 cups buttermilk
• 1 tsp vanilla extract
• Spray olive oil

Method

1. Combine flour, baking powder, sugar, egg yolks, vanilla and buttermilk. Whisk until smooth.
2. With an electric beater, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter ensuring you don't over mix and knock the air out of the eggs.
3. Heat a large non stick fry pan over a low to medium heat. This part is probably the trickiest because heat can differ between stove tops. Just be prepared for your first few pancakes to fail until you get the correct temperature that browns the outside without burning and actually cooks the inside. I use a ladle full per pancake and wait until they start to bubble until you flip them.
4. Serve with any toppings you wish, naturally I like butter and bacon.