Recipe (makes a dozen pancakes):
1. In mixing bowl, mix the following dry ingredients:
- 3 cups all purpose flour
- 5 tablespoons granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
2. In mixing bowl mix together the following wet ingredients:
- 2 cups buttermilk (reserve more for later)
- 1 cup sour cream
- 3 Tablespoons melted butter
- 2 teaspoons vanilla extract
3. Heat stove to 200-degrees to keep pancakes warm
4. Prepare eggs:
- Crack two eggs and separate yolks from whites
- Lightly whip yolks and add to wet ingredients
- Beat the egg whites with a hand mixer until they resemble marshmallow cream, set aside.
5. Blend and chill
- Blend dry ingredients into wet ingredients folding gently with a spatula
- Gently fold in egg whites
- Refrigerate for 20-30 minutes
- Remove from refrigerator and add more milk as needed to accomplish a thin batter consistency.
6. Cook and serve:
- Cook on medium to medium-high heat. I cook mine in a nonstick electric skillet at 325-350 degrees.
- Add 1/2 to 1 tablespoons of butter to skillet and refresh as needed as you make pancakes
- I like to pour batter into the skillet from a metal soup ladle
- Generally cook for 2 to 3 minutes on one side and 1 to 2 minutes on the second side; put in the oven to keep warm generally cook for 2 to 3 minutes on one side and 1 to 2 minutes on the second side; put into oven to keep warm.
- melt butter in a small glass bowl and apply with a basting brush so that butter is distributed evenly, top with your favorite syrup or fruit or confectioner sugar or whatever you like.
You cannot buy or make better tasting pancakes than this.
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Mesquite chicken kabobs, chips, homemade salsa, homemade chicken chili queso, cornbread and watermelon
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