Shelly's Recipe

BUTTERMILK PECAN PANCAKES

Category: Pancakes

3 eggs, separated
3 tbsp butter or margarine, melted
1-1/2 cups flour
1/2 to 1 cup chopped pecans
1 tbsp sugar
1 tsp baking powder and baking soda
1 2/3 cups buttermilk

In a bowl, beat the egg yolks and butter. Combine flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.