120g plain flour 2 tbsp caster sugar 1 1/4 tsp baking powder Pinch of salt A generous dash of ground cinnamon 2 egg yolks 3 egg whites 45g unsalted butter, melted and cooled, plus extra for frying 250ml milk
Whisk the flour, 1 tbsp of sugar, baking powder, salt and cinnamon
together. In a separate bowl, whisk the egg yolks, melted butter and
milk together. Pour the egg mixture into the flour mixture and whisk
till just combined.
Beat the egg whites till frothy. Add the remaining 1 tbsp of sugar
and whisk till soft peaks form. Gently fold the egg whites into the
Heat a frying pan over medium heat. Add a knob of butter and when
the butter melts, pour about 2 tbsp of batter into the pan. When the
edges of the pancake looks dry and bubbles form on the surface, flip
the pancake over and cook till golden brown. Keep going with the rest
of the batter, adding more butter to the pan if you need to.