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Fluffy, cinnamon-scented
buttermilk pancakes dotted with plumped-up raisins.
Fluffy
Polka-Dot Pancakes
- 1 cup raisins
1 teaspoon ground cinnamon
1/4 cup granulated sugar
3 large eggs, separated
1 3/4 cups buttermilk
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons butter or margarine, melted
- Plump raisins in hot water
for several minutes; drain and dry on paper towels.
- Mix cinnamon with 2 tablespoons
of the sugar and toss with raisins; set aside.
- Beat egg whites to soft
peaks; add remaining 2 tablespoons sugar, beating until stiff
peaks form.
- In large bowl, beat egg
yolks until creamy. Stir in buttermilk and soda. Sift flour,
baking powder and salt and blend into buttermilk mixture. Stir
in melted butter. Fold in beaten egg whites. Gently fold in cinnamon-coated
raisins.
- Spoon batter onto lightly
greased griddle; bake, turning once.
Makes 16 pancakes.
Recipe provided courtesy
of the California Raisin Marketing Board.
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