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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 |
Seasons |
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.