1 c  Flour; (whole wheat was
           -great)
      1 tb Sugar
      1 pn Salt
      2 ts Baking powder
      1 ts Baking soda
      2 tb To 3 tb bacon grease
      1    Egg
      1 c  Buttermilk
  Mix up all the dry stuff.  Add the egg yolk and bacon grease to the
  buttermilk and stir it up before adding to the flour mixture. Just fold it
  in enough to get the flour wet. Fold in the beaten egg white and cook over
  a hot griddle.
  This recipe is just a guideline and you don't have to use as much of
  anything that you don't want to use. Actually I can't believe he used 1 t.
  of baking soda but he said he used 2! The real key to having them light is
  to beat the egg white and fold it in. The batter keeps well in the fridge
  if you don't use it all the first day and if you let it sit out, makes a
  nice sourdough starter. We eat them with blackberry jam instead of syrup,
  and butter isn't necessary.
  We accidentally made our pancakes this morning with whole wheat flour since
  DMG thought I was out of white flour (he would never look in the freezer
  where I keep it bug-free). These were the best pancakes I've ever tasted
  and as light as ever since he separates the egg whites from the yolks for
  beating.
  Food & Wine RT [*] Category 2, Topic 27 Message 64 Sat Jan 09, 1993
  G.GARVEY2 [Ca/Az-Gail]       at 15:19 EST
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator at net/node 004/005
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