Combine the flour, baking powder, bicarbonate of soda and salt in a bowl. Add the milk, egg yolks, oil, whisk well and set aside until needed.
Using an electric whisk, start whisking the whites and the vinegar and when frothy, add the sugar a little at a time until fully incorporated.
Gently fold in the whites into the batter and set aside.
Using a large non stick frying pan over a low heat, grease two non stick crumpet rings and place them in the pan. Fill the rings about two thirds full with the pancake batter, put a lid on and cook for about 10 minutes on a very low heat.
Flip the rings very carefully and cook for an extra two minutes.
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