Tender, flavorful and light-as-air buttermilk pancakes.
1 cup all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup buttermilk
1/2 teaspoon baking soda
2 large egg yolks, slightly beaten
2 large egg whites, stiffly beaten
2 tablespoons melted butter, at room temperature
- In a mixing bowl, sift together flour, sugar, baking powder and salt.
- Combine buttermilk, baking soda and egg yolks. Mix lightly and add to dry ingredients. Mix until batter is barely smooth. Stir in butter. Gently fold in egg whites.
- Heat griddle or skillet over medium heat or to 375°F (190°C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes 8 (4-inch) pancakes.