I like to consider myself a pancake connoisseur. Pancakes are my go to breakfast food. I love them.
Strangely, I don’t make them at home all that often. My family likes pancakes, but they certainly don’t love them like I do. So I don’t usually take the time if it will be just for me.
We have family visiting on an extended visit, so it seemed like the perfect time to make pancakes.
This recipe gives you the wonderful flavor of a buttermilk pancake. They are also rich with the egg yolks and shortening.
The baking powder and soda help them rise nicely.
But the best part of the recipe is the stiffly beaten egg whites. Folding these into the batter gives you a super light and fluffy cake.
There are lots of airy bits in the egg white, which then transfer themselves to the cakes.
They taste delicious!
AMNOR PANCAKES
1 1/2 Cups Buttermilk
3 Egg Yolks
1/4 Cup Melted Shortening
1 1/2 Cups Sifted Flour
1 Tablespoon baking Powder
1/2 Teaspoon baking Soda
1/4 Teaspoon Salt
3 Egg Whites, beaten Stiff
Combine buttermilk, yolks and shortening. Sift together dry ingredients and add to buttermilk mixture. Stir until smooth. Fold in egg whites. Place 2 tablespoons of batter for each cake onto a greased hot griddle. Brown on both sides.
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