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INGREDIENTS:
- 2 cups flour
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup finely chopped pecans, toasted if desired
- 1 cup buttermilk
- 3/4 cup milk
- 2 large eggs, separated
- 1/4 cup melted butter
- vegetable oil
- pecan halves or fruit for garnish, optional
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 and garnish with pecan halves or fruit, if desired.
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