Prep 15 mins
Cook 20 mins
What a wonderful name for buttermilk pancakes! My kids loved it when I made these for them on Saturday mornings. We always had them with plenty of real Maple Syrup and fried bacon and sausage. For a real treat I would open a large can of sliced peaches and they would have these as well, yummy! (cook time is not for individual pancakes, this literally takes only a few minutes each, but time is altogether and only a guestimate at best.)
- 1 2⁄3 cups buttermilk
- 1 tablespoon cider vinegar
- 3 tablespoons butter
- 3 large eggs, separated
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄3 teaspoon salt
- 1 tablespoon sugar
- oil, for skillet
- In a small bowl, stir together the buttermilk and the cider vinegar and let stand.
- Start preheating a large ungreased skillet on medium heat while you prepare the batter.
- This helps the pan to attain uniform heat distribution.
- Melt the butter in a small pan over low heat.
- Beat the egg yolks in a large bowl until light.
- Add the buttermilk and cider vinegar mixture.
- Sift together the dry ingredients.
- Add the flour mixture to the buttermilk mixture and beat only slightly to blend.
- Beat the egg whites stiff but not dry and fold them into the batter along with the melted butter.
- Lightly grease preheated skillet.
- Drop the batter by large rounded spoonsfuls onto the hot skillet and cook the pancakes until the entire surface is covered with air bubbles; turn and cook the other side until golden.