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