In a large mixing bowl stir together the egg yolks and the 1 cup buttermilk.
In a medium bowl combine the flour, sugar, Clabber Girl Baking Powder, and baking soda.
Add to the egg yolk mixture. Stir to combine.
Stir in the 1/2 cup buttermilk and the melted margarine.
In a mixer bowl, beat egg whites until stiff peaks form (tips stand straight).
Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. Do not overmix.
For each pancake, spoon batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick to spread slightly when dropped onto a hot griddle, stir in 2 or 4 tablespoons additional buttermilk.
Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges.
Meanwhile, in a small saucepan warm syrup over medium-high heat until heated through, stirring occasionally.
Serve pancakes with warm syrup and, if desired, fresh berries.
In a large mixing bowl stir together the egg yolks and the 1 cup buttermilk.
In a medium bowl combine the flour, sugar, Clabber Girl Baking Powder, and baking soda.
Add to the egg yolk mixture. Stir to combine.
Stir in the 1/2 cup buttermilk and the melted margarine.
In a mixer bowl, beat egg whites until stiff peaks form (tips stand straight).
Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. Do not overmix.
For each pancake, spoon batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick to spread slightly when dropped onto a hot griddle, stir in 2 or 4 tablespoons additional buttermilk.
Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges.
Meanwhile, in a small saucepan warm syrup over medium-high heat until heated through, stirring occasionally.
Serve pancakes with warm syrup and, if desired, fresh berries.
