By Cole :: October 23, 2004 @ 09:30 AM
•1-1/2 cups all-purpose flour
•1 tablespoon and 1-1/2 teaspoons white sugar
•1-1/2 teaspoons baking powder
•3/4 teaspoon baking soda
•1/4 teaspoon salt
•1-1/2 cups buttermilk
•1/4 cup milk
•2 tablespoons and 2 teaspoons butter, melted
For fluffier pancakes beat egg whites first until soft peaks form, and fold into batter.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Servings Per Recipe: 12
Total Fat: 7.4g
Total Carbohydrates: 30.7g
Dietary Fiber: 0.8g