200mlbuttermilksee notes for homemade easy-to-digest a2 Milk buttermilk*
1+1/2 tspbaking powder
vegetable oilfor cooking
In a large bowl, whisk together egg yolks, sugar, buttermilk, vanilla, and mayonnaise. Sift in flour and baking powder. Gently mix with a whisk until batter is creamy and smooth.
Beat the chilled egg whites in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
Scoop out one third of the beaten egg whites and add to your batter. Gently fold from the bottom the beaten egg whites into the batter. Then gently fold in the remaining egg whites and carefully mix until you have a foamy smooth batter.
Cut 4 strips of parchment paper the same size of four 3-inch (about 2 1/2-inch-high) ring moulds. Lightly grease the inside of the rings with cooking oil spray. Line the inside of each ring with the prepared strip of parchment paper, so that the pancake won't stick to the ring.
Heat a large skillet over medium heat and spray it lightly with cooking oil. Arrange the prepared moulds on to the pan, leaving enough space between them.
Fill each ring mould about 2/3 full with batter. Cover with a lid and cook until the batter rises to the top of the ring moulds and is cooked on the bottom, about 4 minutes.
Using a spatula and an oven glove, carefully place the spatula under the pancake and, whilst holding the ring, gently flip it on the other side.
Cover and cook for a further 4 minutes until the pancakes are completely cooked and golden on both sides.
Carefully push the pancakes out of the moulds onto a serving plate.
Top the pancakes with your favourite toppings and serve immediately.
* To make homemade a2 Milk buttermilk: In a large bowl place 200 ml of milk and mix in 1 tablespoon of fresh lemon juice. Allow to sit for 5 min and use as needed.