From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Beat egg yolks well. Add buttermilk and beat thoroughly. Sift dry ingredients together and stir into buttermilk mixture. Add butter. Fold in stiffly beaten egg whites. Let stand 5 or 10 minutes before cooking.
YIELDS: 16 pancakes, 4-inches in diameter
- 3 eggs, separated
- 1-2/3 cups buttermilk
- 1 teaspoon soda
- 1-1/4 cups white flour
- 1/4 cup whole wheat (or white) flour
- 1 Tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 Tablespoons butter, melted
TO PREPARE:
Beat egg yolks well. Add buttermilk and beat thoroughly. Sift dry ingredients together and stir into buttermilk mixture. Add butter. Fold in stiffly beaten egg whites. Let stand 5 or 10 minutes before cooking.
YIELDS: 16 pancakes, 4-inches in diameter
