Prep 10 mins
Cook 5 mins
This recipe comes from my Mother's first cook book. The American Woman's Cook Book, copywrited in 1938. To this day, these are still the best pancakes I've tasted. Light, fluffy and delicious!
- 2 cups sifted flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 eggs, separated
- 2 cups milk
- 1 tablespoon melted shortening
- Sift flour, salt and baking powder together.
- Beat egg yolks and add milk and shortening.
- Beat in flour with a rotary beater (or electric mixer).
- Fold in stiffly beaten egg whites.
- Bake on hot griddle, turning to brown both sides.
- Makes 24.
These pancakes are definately light and fluffy. Totally irresistible. My family and guests were quite happy with their melt-in-the-mouth breakfast. Sometimes you just can't improve a recipe. Your Mom's cookbook certainly was right to publish this recipe. I loved reading the part about a "rotary" beater. I bet not many people own one of those. Thanks, Bev, for sharing a great recipe.
I grew up on these pancakes, as did my children, and their children, and now my GG baby eats them. My mother still has her battered recipe book and we cherish the recipes that we love from it. I suggest everyone buy one of them online and enjoy!
Oh my goodness Bev! These are well worth the extra effort to make. Light and fluffy in texture and makes a huge amount of pancakes! I did use butter instead of shortening (personal preference). Served some with chocolate chips, some with blueberries and some with just syrup. Great recipe! Thanks for sharing your family recipe! We loved every one of those pancakes!! Tagged in 123 Hit Wonders.