Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Kids Love It
Meal Type: Breakfast & Brunch
Ingredients
2 cups Buttermilk
2 Eggs, separated
3 tablespoons Butter, melted
2 cups All-purpose flour
2 tsp Granulated sugar
1 tsp Each baking powder and baking soda
1/2 tsp Salt
Preparation
In a medium mixing bowl, stir together buttermilk, egg yolks and butter until smooth.
In large bowl, stir together flour, sugar, baking powder, baking soda and salt. Make a well in the centre; pour in buttermilk mixture. Stir until dry ingredients are just moistened, ignoring any lumps.
In separate mixing bowl, beat egg whites with mixer until stiff peaks form. Gently fold egg whites into batter.
Heat pan and when hot, ladle batter onto griddle; flip pancakes when bubbles form and allow them to lightly brown on the other side.
Cook's Notes
Serve with stewed or fresh fruit, butter and warm maple syrup. Try these with my hot blueberry syrup or rhubarb-ginger sauce (see recipes under 'sauces'). Freeze any leftover pancakes and reheat in the toaster oven for a quick breakfast.
Nutrition Information