Ingredients:
3 eggs, separated
3 tablespoons butter or 3 tablespoons margarine, melted
1 1/2 cups flour
1/2-1 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.
Makes 16 pancakes.
Servings: Serve
Time preparation: 15 min.
Time total: 21 min.