To reheat, place foil packet in a 350 oven about 15 minutes or until heated through. Remove from foil; serve as directed.
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To reheat, place foil packet in a 350 oven about 15 minutes or until heated through. Remove from foil; serve as directed.
6 tbsp margarine or butter, melted
3 egg yolks
3 egg whites
1 cup buttermilk
Buttermilk
2 cups all-purpose flour
Berry or maple syrup
3 tbsp sugar
Fresh raspberries, blueberries, or sliced strawberries (optional)
2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/2 cup buttermilk
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 about 1 tablespoon of the 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 sides 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. Make-ahead directions: Cook pancakes as directed above. Cool completely on wire racks. Arrange half of the pancakes in a single layer on a piece of foil (about 20 x 12 inches). Top with another piece of foil and remaining pancakes. Place a third piece of foil on top of the pancakes; seal edges of foil together with a double fold, making a packet. Chill pancakes up to 24 hours.
6 tbsp margarine or butter, melted
3 egg yolks
3 egg whites
1 cup buttermilk
Buttermilk
2 cups all-purpose flour
Berry or maple syrup
3 tbsp sugar
Fresh raspberries, blueberries, or sliced strawberries (optional)
2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/2 cup buttermilk
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 about 1 tablespoon of the 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 sides 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. Make-ahead directions: Cook pancakes as directed above. Cool completely on wire racks. Arrange half of the pancakes in a single layer on a piece of foil (about 20 x 12 inches). Top with another piece of foil and remaining pancakes. Place a third piece of foil on top of the pancakes; seal edges of foil together with a double fold, making a packet. Chill pancakes up to 24 hours.