Ingredients:
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 tbs sugar
2 eggs, separated
2 cups buttermilk or substitute
1/4 cup melted butter
Buttermilk substitute: put 2 tbs of vinegar or lemon juice in a liquid measuring cup then fill the measuring cup up to two cups with milk. Let stand for five minutes! So it’s basically 1 tbs of vinegar or lemon juice per a little less than one cup milk. I start with this step as it has to sit for five minutes.
Directions: Add all dry ingredients to a large mixing bowl. Combine beaten egg yolks with buttermilk or substitute and then add to dry ingredients. Add melted butter (or not- I always forget to add the butter and you’d never know). Beat egg whites until stiff and fold into mixture. Bake on a hot waffle iron or make into pancakes.
You know they’re good when Boston will eat them! And look at that, all by himself too! I usually double the recipe and freeze the leftover pancakes. That way when we want pancakes in the morning all I have to do is pull a few out of the freezer, stick them in the microwave for a few seconds and then put them in the toaster.
YUM!
LOVE leftover frozen pancakes. Best thing since sliced bread – and we do microwave then toaster, too. I thought I was the only crazy who liked them a little crispy. 🙂