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| Resources: | BASS FAMILY COOKBOOK | |
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Buttermilk Pancakes  Ingredients (All dry measurements are level) Method: 1. Stir dry Ingredients into mixing bowl. Beat egg whites until stiff but not dry. Beat egg yolks until thick and lemon coloured. Stir buttermilk and butter into yolks. Pour yolk mixture over dry Ingredients and stir only until blended. Fold in egg whites. 2. Heat griddle or heavy frying pan very slowly. Test temperature by sprinkling a few drops of water on it. When drops bounce about, temperature is right. Grease lightly or not, according to kind of griddle. 3. Ladle or pour batter onto heated griddle, using about ¼ cup for each pancake. Cook until bubbles appear on top and begin to break and edges of pancakes are dry. Turn cake. Brown the other side. Keep cakes hot on a plate in a warm oven. 4. Serve hot with maple syrup. 5. Makes about 18 small pancakes. |
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| Web Info: | Click below to download all the recipes in the cookbook. (Word Document 732kb) |
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