- 2 eggs, whites and yolks separated
- 1 1/2 tablespoons milk
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons caster sugar
- 30g plain flour
- 1⁄2 teaspoon baking powder
- Vegetable oil, to cook
- Icing sugar, to garnish
- Whipped cream, to garnish
- Raspberries, to garnish
- Mint leaves, to garnish
- Add the milk, egg yolks, vanilla and one a tablespoon of caster sugar into a bowl. Beat with a large whisk until thick, smooth and creamy. Sift the flour and baking powder, then fold into the yolk mixture.
- In a separate bowl, whisk the egg whites until they turn pale white. Slowly, add two tablespoons of caster sugar, whisking as you go. Continue to whisk until the egg whites are glossy and hold a stiff peak shape when you remove the whisk.
- Pour a little oil into a frying pan and place over the lowest heat possible. Lightly coat four crumpet rings with oil and place into the pan. Leave to heat up while you finish the pancake mixture.
- Using a metal spoon, lightly fold the whisked egg whites into the yolk mixture, folding gently ensuring you keep a light, fluffy texture.
- Gently pile three tablespoons of mixture into each ring. Leave to cook for five or six minutes until the pancakes have risen and firmed enough to be able to carefully flip over in the ring.
- Cook for a further three to four minutes and then ease the pancakes out of their rings. Run a sharp knife down the sides if you need to loosen.
- Plate, dust with icing sugar and serve with whipped cream, raspberries and mint leaves.