3 egg yolks
1 cup buttermilk
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons Clabber Girl Baking Powder
1/4 teaspoon baking soda
1/2 cup buttermilk
6 tablespoons margarine or butter, melted
3 egg whites
Berry or maple syrup
Fresh raspberries, blueberries, or sliced strawberries (optional)
In a large mixing bowl stir together the egg yolks and the 1 cup buttermilk. In a medium bowl combine the flour, sugar, baking powder, and baking soda; add to the egg yolk mixture. Stir to combine. Stir in the 1/2 cup buttermilk and the melted margarine.
In a mixer bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. Do not overmix.
For each pancake, spoon about 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick to spread slightly when dropped onto a hot griddle, stir in 2 or 4 tablespoons additional buttermilk. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
Meanwhile, in a small saucepan warm syrup over medium-high heat till heated through, stirring occasionally. Serve pancakes with warm syrup and, if desired, fresh berries. Makes 16 to 24 pancakes.
Make-ahead directions: Cook pancakes as directed above. Cool completely on wire racks. Arrange half of the pancakes in a single layer on a piece of foil (about 20 x 12 inches). Top with another piece of foil and remaining pancakes. Place a third piece of foil on top of the pancakes; seal edges of foil together with a double fold, making a packet. Chill pancakes up to 24 hours. To reheat, place foil packet in a 350° oven about 15 minutes or till heated through. Remove from foil; serve as directed above.