Mrs. Sigurdson's Buttermilk Pancakes2 cups flour
3 Tbsp. sugar
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
4 Tbsp. Canola oil
1 quart buttermilk
Separate the egg whites from the yolks. Put the egg whites into a mixing bowl and beat until light, firm peaks form. Set aside.
Combine all dry ingredients (sift, if you prefer). Add the buttermilk, oil and egg yolks, and blend until smooth. Gently fold in egg whites.
Prepare a griddle or pan, preferably cast iron, with butter: drop a pat of butter and bring it to a gentle sizzle. Take a folded paper towel and thoroughly spread this butter all over the cooking surface. Pour in enough batter for one pancake. Watch for bubbles on top of pancake to gently rise to the surface and pop. Flip it over. Cook until it is between golden brown and black (according to your preference).
Serve with butter and REAL maple syrup. It's worth it!
Pancakes will give you energy for the rest of your day:
walking the beach
or whatever your day holds.