Yield: 12 pancakes.
3 eggs, separated
1 teaspoon baking soda
1 teaspoon baking powder
1¼ cups flour
1 tablespoon sugar
½ teaspoon salt
3 tablespoons butter
1⅓ cups buttermilk
Whip egg whites, and set aside. Stir together baking soda, baking powder, flour, sugar, and salt. Blend in butter, buttermilk, and egg yolks. Fold in the whipped egg whites. Heat cooking oil on griddle. Pour batter, and cook until edges are brown. Flip pancakes.
Editor’s Note: This recipe originally came from the Dinner on the Grounds cookbook.
print it
An Asheville nonprofit is helping farmers develop seeds tailored to western North Carolina’s climate and community.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
At a Wrightsville Beach resort, a most unexpected resident frolics through sandy dunes and secret gardens.
With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
