From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 3 eggs, separated

  • 1-2/3 cups buttermilk

  • 1 teaspoon soda

  • 1-1/4 cups white flour

  • 1/4 cup whole wheat (or white) flour

  • 1 Tablespoon sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3 Tablespoons butter, melted


Beat egg yolks well.  Add buttermilk and beat thoroughly.  Sift dry ingredients together and stir into buttermilk mixture.  Add butter.  Fold in stiffly beaten egg whites.  Let stand 5 or 10 minutes before cooking.

YIELDS:  16 pancakes, 4-inches in diameter

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