Tangy and spongy pancakes. Cook up on a hot griddle as small, thin, 3-4" pancakes and serve with hot butter and maple syrup. And yes - I really did have an Auntie Em! I think this recipe is so interesting because it goes against normal baking rules where you mix your wet and dry ingredients in different bowls and mix them at the end.
|Category:||Breakfast and Brunch|
|2 eggs, separated|
|1 quart buttermilk|
|1 teaspoon baking soda|
|2 tablespoons sugar|
|3 cups white flour|
Batter freezes well - and believe it or not, this is the half-batch! I'll store the extra batter in mason jars, and just thin it out before using. I'll refrigerate it for a few days or freeze up to a month or two. If you freeze it, leave about 1" head room at the top, so when it expands your jar won't break.
Cook up on a cast-iron pan yields the best results.