100g plain flour
1 tsp baking powder
Pinch of fine sea salt
2 large eggs, beaten
2 large egg whites
1 tsp vanilla extract
Groundnut oil, for frying
400g strawberries, hulled and quartered
For the white chocolate sauce
150ml double cream
100g white chocolate
2-3 tbsp Baileys (optional)
1 Sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk together the buttermilk and 50ml water. Pour the beaten eggs, vanilla extract and a good splash of the buttermilk mixture into the well.
2 Gradually incorporate the flour, whisking from the middle and working outwards until you have a thick, smooth paste. Add the rest of the buttermilk mixture, a little at a time, whisking thoroughly between each addition, until you have a lump-free batter. Whisk the egg whites to medium-stiff peaks in a clean bowl, then fold in.
3 Heat a large, heavy-based frying pan and add a couple of teaspoons of groundnut oil. Wipe the pan with kitchen paper to grease the base evenly with oil. Pour a small ladle of batter into the pan and fry for 1 minute until golden brown underneath. Flip it over and cook for 45-60 seconds on the other side. Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.
4 For the white chocolate sauce, heat the cream in a small pan until almost boiling. Break the chocolate into small pieces in a heatproof bowl, then pour over the hot cream. Stir until the chocolate has melted and add Baileys to taste.
5 Divide the pancakes between warmed plates with a pile of strawberries on top. Drizzle generously with the white chocolate sauce and serve immediately.
From The Times Online.