Lemon and Sultana Buttermilk Pancakes

• 1 cup plain flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tbsp. extra-fine sugar
• 2 eggs, separated
• 1 cup buttermilk
• 1 sm. lemon
• 1/2 cup sultanas
• golden raisins
• 1/4 stick unsalted butter
• Plain yogurt
• Maple syrup

1. Sift the flour, baking powder, baking soda and sugar into a bowl.
2. Make a well in the center.
3. Add the egg yolks, pour in the buttermilk and gradually whisk into the flour.
4. Beat until thick and smooth but don't over-mix.
5. In a grease-free bowl, whisk the egg whites until stiff and, using a large metal spoon, carefully fold into the batter together with the lemon rind and sultanas.
6. Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides.
7. Ladle 4 Tbsp batter into the pan to form a thick pancake about 4in (10 cm) in diameter.
8. Cook over low-to-moderate heat for about 2 1/2 minutes until bubbles appear on the surface.
9. Slide a palette knife under the pancake and flip.
10. Brown the underside of the pancake for 2 1/2 minutes.
11. The pancake should puff up and thicken.
12. Turn the pancake out onto a wire rack lined with a clean tea towel and baking parchment.
13. Fold the paper and towel over the pancake.
14. Repeat to make eight pancakes.
15. Re-butter the pan as necessary and stack the cooked pancakes between sheets of parchment.
16. Serve with yogurt and maple syrup.

flour, baking powder, baking soda, sugar, eggs, buttermilk, lemon, sultanas, golden raisins, butter, yogurt, maple syrup

Taken from www.foodgeeks.com/recipes/20022 (may not work)