| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
All newly t, Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Raisins |
| 1 |
ts |
Cinnamon stick |
| 1/4 |
c |
Sugar |
| 3 |
|
Eggs; separated |
| 1 3/4 |
c |
Buttermilk |
| 1 |
ts |
Soda water |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 3 |
tb |
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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”