| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
All newly t, Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Raisins |
| 1 |
t |
Cinnamon stick |
| 1/4 |
c |
Sugar |
| 3 |
|
Eggs, separated |
| 1 3/4 |
c |
Buttermilk |
| 1 |
t |
Soda water |
| 1 1/2 |
c |
Flour |
| 1 |
t |
Baking powder |
| 1 |
t |
Salt |
| 3 |
T |
Butter or margarine, melted |
INSTRUCTIONS
Plump raisins in hot water for several minutes; drain and dry on paper
towels. Mix cinnamon with 2 tablespoons of the sugar and toss with
raisins; set aside. Beat egg whites to soft peaks; add remaining 2
tablespoons sugar, beating until stiff peaks form. In large bowl, beat
egg yolks until creamy. Stir in buttermilk and soda. Sift flour,
baking powder and salt and blend into buttermilk mixture. Stir in
melted butter. Fold in beaten egg whites. Gently fold in
cinnamon-coated raisins. Spoon batter onto lightly greased griddle;
bake, turning once. Makes 16-18 large pancakes. Recipe by: California
Raisin Advisory Board Posted to MC-Recipe Digest V1 #685 by
L979@aol.com on Jul 21, 1997
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