Buttermilk Pancakes and Devonshire Cream

INGREDIENTS for Buttermilk Pancakes:

• 2 cups buttermilk
  
• 2 egg yolks
  
• 2 Tablespoons melted margarine or vegetable oil
  
• 2 cups flour
  
• 2 Tablespoons sugar
  
• 2 teaspoons baking soda
  
• 1/8 teaspoon salt
  
• 2 egg whites
  
• Devonshire Cream (below)

TO PREPARE Buttermilk Pancakes:

Combine the buttermilk, egg yolks and margarine in a bowl and mix well.  Stir in a sifted mixture of the flour, sugar, baking soda and salt. Beat the egg whites in a mixer bowl until stiff.  Fold into the buttermilk mixture. Grease a griddle or skillet lightly.  Heat over medium heat until a few drops of cold water sprinkled on the surface sizzle.  Pour 1/4 cup batter at a time onto the hot griddle. Bake until brown on both sides, turning once.  Spoon the Devonshire Cream over the pancakes.

SERVINGS:  4 - 6 

INGREDIENTS for Devonshire Cream:

• 1/2 cup sour cream
  
• 1/2 cup whipping cream
  
• 1 Tablespoon sugar
  
• 1 to 2 cups sliced strawberries
  
• Juice of 1 lemon or lime

TO PREPARE Devonshire Cream:

Combine the sour cream and whipping cream in a mixer bowl. Beat until soft peaks form, scraping the bowl occasionally. Add the sugar. Beat until firm, not stiff, peaks are formed.  Fold in strawberries and lemon juice.

YIELDS: 2 cups 

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