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Tender, flavorful and light-as-air buttermilk
pancakes.
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 about 8 (4-inch) pancakes.
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