A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Debra’s Pancakes

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.

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This story was published on Feb 21, 2013

Community Cookbook Series

Community Cookbook Series

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.