Best Pancakes Ever

Buttermilk Pecan Pancakes

INGREDIENTS

• 3 eggs, separated
  
• 3 tablespoons butter or margarine, melted
  
• 1-1/2 cups all-purpose flour
  
• 1/2 to 1 cup chopped pecans
  
• 1 tablespoon sugar
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1-2/3 cups buttermilk
  
  

DIRECTIONS

In a bowl, beat the egg yolks and butter. Combine flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes. I served these with warm maple syrup and sliced bananas.