Fluffy Polka Dot Pancakes

Toss a few raisins into this batter for a fun new look.
  • Yields 16 large pancakes
  • Details

    • Serving Size: 2 pancakes

    INGREDIENTS

    • 1 cup California raisins
    • 1 teaspoon cinnamon
    • 1/4 cup sugar, divided
    • 3 eggs, separated
    • 1 3/4 cups buttermilk
    • 1 teaspoon baking soda
    • 1 1/2 cups flour
    • 1 teaspoon baking powder
    • 3 tablespoons butter or margarine, melted

    PROCEDURE

    Plump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with 2 tablespoons of 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; blend into buttermilk mixture. Stir in melted butter. Fold in beaten egg whites. Gently fold in cinnamon-coated raisins. Divide and spoon batter onto lightly greased griddle; bake, turning once.

    Nutrition Facts Per Serving

    Calories 260 (24% from fat); Total Fat 7g (sat 3.5g, mono 2g, poly 1g, trans 0g ); Cholesterol 85mg; Protein 7g; Carbohydrate 43g; (Dietary Fiber 2g; Sugars 24g; ); Iron 2mg; Sodium 310mg; Calcium 86mg; Potassium 297mg

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