Scotch pancakes

2 egg whites
2 tablespoons sugar
1 teaspoon vanilla essence
8 oz/250g flour (plain/whole wheat)
2 teaspoons baking powder
Pinch of non-iodised salt
1 teaspoon cinnamon
1 teaspoon vegetable oil
4 fl oz/125ml water

Beat the two egg whites with the sugar, then add the vanilla and stir in the rest of the ingredients. Lastly add the water to get the desired batter consistency for your pancakes. Spoon about one tablespoon of batter onto greased non-stick frying pan. The batter should make about 8-10 scotch pancakes. Any left can be frozen and cooked in the toaster. Serve hot with jam, honey or maple syrup.