recipes from the escobosa kitchen

Buttermilk Pancakes

source Jim Mitchell
Ingredients
for about 44 people
  • 3 eggs
  • 1.661 ⅔ cups buttermilk
  • 1 teaspoon baking soda
  • 1.51 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 0.5½ teaspoon salt
  • 3 tablespoons butter, melted
Preparation
  1. Separate eggs.
  2. Beat egg whites with rotary beater.
  3. In a separate bowl, beat together the buttermilk, baking soda and egg yolks.
  4. Sift together the flour, sugar, salt and baking powder. Then beat into the mixture.
  5. Beat melted butter into the mixture. If the batter is not runny enough, add a bit of milk here, before you fold in the egg whites.
  6. Gently fold the stiffly beaten egg whites into the mixture.
  7. Spoon "pancake sized" portions onto a hot griddle, greased with butter or Crisco. Flip when bubbles form in batter and cook until both sides are golden brown.