50 gm icing sugar
2 eggs, separated
310 ml (1¼ cups) milk
2 tbsp vegetable oil
20 gm butter
1 Combine flour and icing sugar in a bowl. Place egg yolks and milk in a jug and whisk lightly to combine, then pour into flour mixture and whisk to combine. In a separate bowl, whisk eggwhites until soft peaks form, then fold through flour mixture and set aside.
2 Heat half the vegetable oil and butter in a separate frying pan over medium heat. Add ¼ cupfuls of pancake mixture and cook in batches for 2-3 minutes on each side or until golden. Repeat with remaining oil, butter and mixture.
