Delicate Fluffy Pancakes-Betty Crocker Picture Cookbook 1950

In the end, I made the fluffy pancakes in the cookbook as they were credited to a Mrs. Marian Bucholz of Los Angeles and Omaha. I live in Omaha, so it seemed like some sort of sign.

They were indeed, fluffy. Everyone enjoyed them, and they didn't end up too terribly misshapen. It might be a bit more fiddling than I'd want to do on a Sunday morning, but with a bit of planning, they weren't really much worse than regular pancakes. I still want to try the frozen ones though-just to say I did.

You Will Need:

3 large eggs, separated
1 2/3 cup buttermilk
1 teaspoon soda (bicarb)
1 1/2 cups plain flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons very soft butter

Fluffy batter, eh?



Heat your cooking surface (I used my cast iron pan) and grease lightly if it needs it.

Beat your egg whites until stiff. Set aside. In a bowl beat the egg yolks, buttermilk, bicarb, and mix well. Sift together the flour, sugar, baking powder, and salt. Beat into egg mixture. Beat in butter a small bit at a time. Fold in the egg whites.

When bubbles begin to break on the surface, turn and cook a minute longer.

Well, maybe a bit less than a minute-but we ate them anyway!

Serve with Golden Syrup

...if you can get it out of the jar. Ours comes in jars (and sometimes a squeeze bottle). I don't know why, but I would prefer a tin. Not shown: Mr. ETB licking the knife like a five year old.