Breakfast
Buttermilk Pancakes II
Fluffy buttermilk pancakes lightened with beaten egg whites.
CookUntil golden on both sides
Serves 18 (about 48 pancakes)
Method
- Sift the flour, sugar, baking powder, and salt into a mixing bowl.
- Beat the egg yolks lightly. Combine with the buttermilk and baking soda, then stir into the dry ingredients until barely smooth.
- Stir in the melted butter. Beat the egg whites to stiff peaks and gently fold them into the batter.
- Heat a greased griddle or skillet over medium heat, about 375°F (190°C).
- Pour a scant 1/4 cup (60 ml) batter per pancake onto the griddle. Cook until puffed and dry around the edges, then turn and cook until golden.
- Sift the flour, sugar, baking powder, and salt into a mixing bowl.
- Beat the egg yolks lightly. Combine with the buttermilk and baking soda, then stir into the dry ingredients until barely smooth.
- Stir in the melted butter. Beat the egg whites to stiff peaks and gently fold them into the batter.
- Heat a greased griddle or skillet over medium heat, about 190°C.
- Pour a scant 60 ml batter per pancake onto the griddle. Cook until puffed and dry around the edges, then turn and cook until golden.
Source and recipe details
The original recipe does not provide preparation or total time.
- The large-batch source explicitly calls for 16 eggs; it is not an exact sixfold scaling of the smaller recipe. Cooking time depends on griddle size.