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:
In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.
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.
Serve hot with butter and syrup.
More Pancakes and Waffles
Basic Pancakes
Applesauce Pancakes
Cornmeal Pancakes
Fluffy Corn Cakes
Cornmeal Pancakes II
Alice's Batter Cakes
Apple Pancakes with Cider Sauce
Cinnamon Oatmeal Pancake Mix
Corncakes with Maple Yogurt Topping
Blueberry Johnnycakes with Maple Syrup
Cornmeal Batter Cakes
French Toast Sticks
Oven Pancakes
Dutch Babies
Rice Pecan Griddle Cakes
Lemon Blueberry Pancakes
Peanut Butter Waffles
Pain Perdu
Pumpkin Pancakes
Sweet Potato Pancakes
Pancakes and Waffles
Doughnuts and Fritters
Muffin Recipes
Quick Bread Recipes
Sweet Roll Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
