Buttermilk Pancakes - cooking recipe

Ingredients

3 egg yolks
1 1/2 c. all-purpose flour
1 2/3 c. buttermilk
1 Tbsp. sugar
3 Tbsp. softened butter or margarine
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 stiffly beaten egg whites

Preparation

Beat egg yolks with a hand beater.
Add remaining ingredients except egg whites; beat until smooth.
(For thinner pancakes, stir in 2 to 4 tablespoons additional buttermilk.)
Fold in egg whites gently.
Grease a heated griddle, if necessary.
(To test griddle, sprinkle with a few drops of water.
If bubbles skitter around, heat is just right.)
Pour batter onto hot griddle for each pancake.
Cook until puffed and dry around edges.
Turn and cook other sides until golden brown.
Makes about sixteen 4-inch pancakes.