BEST-EVER BUTTERMILK PANCAKES

This is a great recipe for BUTTERMILK PANCAKES, and I don't think it can be beat!  The thing that makes them so wonderful is the stiffly beaten egg whites that are folded into the batter before cooking.  If you don't have buttermilk on hand, just use a tablespoon of vinegar per cup of milk.  In fact, I rarely have buttermilk on hand, so that's what I usually do.  They are the perfect pancake--everyone raves about these!  Served with strawberries and whipped cream, they would make a perfect Valentine's Day breakfast (or dinner--we like breakfasts occasionally for dinner, too!) For an added festive look, pour batter into pancake heart molds,  or 'freehand' pour your own heart-shaped pancake--the family will love it!

BEST-EVER BUTTERMILK PANCAKES

3 eggs yolks, beat (save whites)

2 cups buttermilk (or 2 Tbls vinegar & enough milk to make 2 C)

1/3 cup oil

1 teaspoon baking powder

1 teaspoon baking soda

2-3 Tablespoons sugar

1/2 teaspoon salt

2 scant cups flour

3 egg whites, stiffly beaten

Combine egg yolks, buttermilk (or milk with vinegar) and salad oil.  Sift dry ingredients and add to egg yolk-buttermilk mixture.  Whip egg whites until very stiff.  (Be sure to use a glass or metal bowl, with metal beaters).  Gently fold the egg whites into the batter.  Don't over mix!)  If batter seems too thick, you can add a little more milk.   Cook on heated griddle until done on one side, flip, and cook until done.  You can easily double this recipe for an ice cream bucket full.  You get about 45 pancakes per batch.  These are great with homemade vanilla syrup, (see vanilla sauce post 2/7/2010).  Any leftovers?  Just store in a baggie in the refrigerator and either reheat in the microwave, or in the toaster on a light setting--they're just as good the next day!  These also freeze well, then you can take out just what you need and keep the rest frozen.