Charlene's Recipe

Fluffy buttermilk pancakes

Category: Breakfast

3/4 cup all purpose flour
2 Tbsp. sugar
1 1/2 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp salt
2 cup buttermilk
4 eggs, separated
1/4 cup (1/2 stick) butter or margarine, melted
vegetable oil
blueberry syrup (reciep under "my recipes, dips and sauces")
Brown sugar syrup (recipe under "my recipes, dips and sauces")

Sift together flour, sugar, baking soda, cream of tartar and salt onto a sheet of waxed paper.
Whisk together buttermilk and egg yolks in a large bowl. Beat flour mixture into buttermilk mixture along with melted butter.
Beat egg whites in a medium size bowl until stiff, but not dry peaks form. Fold into pancake batter.
Heat oven to 225 F.
Heat a large skillet or griddle over medium high heat. Lightly brush with vegetable oil. Working in batches, ladle in a scant 1/3 cup batter for each pancake; cook until set and bubbly on top, 2 minutes. Turn pancakes over; cook 1 minute or until cooked through. Keep warm in heated 225 oven. Serve with your choice of warm syrup.