Makes 12-16 pancakes

For the pancakes

200g Girolomoni organic '00' flour
600ml buttermilk
4 eggs, separated
2 tsp baking powder
2 Tbsp Lewis Road Creamery butter, melted plus extra for cooking
Pinch of Sal de Añana mineral salt

In a bowl, combine flour, buttermilk, egg yolks, baking powder, butter and salt and whisk until smooth.

In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter until combined. 

Melt some butter in a small skillet on low-medium heat. Using a ladle, pour batter onto the skillet one ladleful at a time. Allow the pancake to cook on one side until bubbles start to form on the surface. Flip the pancake using a spatula and cook until golden brown. Repeat until all batter is used.  

Platter suggestions:

The platter can consist of as many accompaniments as you like! To assemble your platter the Sabato way, use the following: 



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