Buttermilk Pancakes

1. 1

   Beat egg yolks with a hand beater.

2. 2

   Add remaining ingredients except egg whites; beat until smooth.

3. 3

   (For thinner pancakes, stir in 2 to 4 tablespoons additional buttermilk.)

4. 4

   Fold in egg whites gently.

5. 5

   Grease a heated griddle, if necessary.

6. 6

   (To test griddle, sprinkle with a few drops of water.

7. 7

   If bubbles skitter around, heat is just right.)

8. 8

   Pour batter onto hot griddle for each pancake.

9. 9

   Cook until puffed and dry around edges.

10. 10

    Turn and cook other sides until golden brown.

11. 11

    Makes about sixteen 4-inch pancakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.