Pancakes

There is no reason to eat pancakes from a box (and all those preservatives) when you have almost all the ingredients in the refrigerator. Beaten egg whites make these pancakes fluffy.

Ingredients

• • 2 cups flour

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 cup buttermilk

  • 3/4 cup milk

  • 2 large eggs, separated

  • 1/4 cup melted butter

  • vegetable oil

Preparation

• 1. In a mixing bowl, combine the flour, sugar, salt, baking powder, and soda.

  2. In another bowl, whisk together buttermilk and milk, egg yolks.  Slowly pour in melted butter whisking as you pour. Turn in the dry ingredients just until all ingredients are moistened -- it is important not over stir.

  3. Beat egg whites in another bowl until stiff peaks form.  This can be done with a cooper bowl and a emulsion blender for the best results. Fold into the batter until well incorporated.

  4. Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

  5. Serve hot with butter and syrup.

Serves: 4

Note

These pancakes are fluffy and light, almost like eating bread. However, adding anything to them like bananas, chocolate chips, or blue berries will reduce their fluffiness.

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