Debra’s 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. Yield: 12 pancakes.

Order a copy
To purchase a copy of Dinner on the Grounds, visit preserveoakridge.org. Cost is $20.

Additional recipes from Dinner on the Grounds that appeared originally with this one:
Potatoes O’Brien
Pineapple French Toast

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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