These pancakes were made with the first test batch of Mulika white flour from the new stone mill at Green Acres Farm. With fresh flour you can make lovely light pancakes even with a flour with 14% protein.
Makes about 12 pancakes
150g fresh white Mulika flour (you can use any fresh flour or aged plain (all purpose) or spelt flour)
2 eggs separated
Half teaspoon baking powder
Quarter teaspoon bicarbonate of soda
Quarter teaspoon salt
150g whole milk (you may need more or less depending on the flour, it needs to be quite think as the beaten egg whites will lighten the mixture)
Beat the egg whites to stiff peaks.
Place the flour in a large bowl and stir in the baking powder, bicarbonate of soda and salt. Add the egg yolks, yoghurt and 100g of the milk and whisk well. Add more milk as needed to make a thick consistency. Stir in one third of the whisked egg whites to lighten the mixture and then fold in the remaining egg white carefully to make a light air filled mixture. Cook in a little butter (or bacon fat if serving with bacon). Cook the first side until almost dry and the bubbles in top have popped and then flip and cook for a minute or so until evenly browned.