These pancakes  from Sue Lawrence,are delicious served with homemade lemon curd for a treat on pancake day.

Makes 10-12


150ml/5 fl oz soured cream
2 medium free range eggs, seperated
70g/2 1/2 oz plain flour, sifted
oil, for frying


Place the soured cream, egg yolks, flour and baking powder in a food processor or blender and process briefly until smooth. Or, whisk by hand in a bowl. Whisk the egg whites with a pinch of salt until soft peaks form, then gradually fold into the batter.

Heat a solid frying pan to hot, then smear with kitchen paper rubbed in oil. Reduce the heat to medium and drop 2 tablespoons of batter into the pan.

When you see large bubbles, after about 2 minutes, flip and continue to cook for 1 -2 minutes, then transfer to a wire rack.