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These are a regular favorite around our house. We often make a batch (about 9 cakes) and usually have a few left over. After they cool, they make great peanut butter sandwiches.

Ingredients

• 1 C. AP flour
• 1/2 C Whole Wheat Flour
• 1/2 C Other Flours (Buckwheat, Corn, Rye mix)
• 1 tsp Baking Soda
• 1 tsp Salt
• 1/4 Baking Powder
• 2 1/2 C Buttermilk
• 2 Eggs (separated)

Directions

Sift dry ingredients together, add buttermilk and egg yolks and mix until just combined (don’t over mix). In a separate bowl, beat the egg whites to medium stuff peaks, then fold into batter.

Heat a non stick pan (I like an electric skillet) to medium high. Lightly brush some butter on the hot surface before dropping a 1/3-1/2 c of batter. Cook 2-3 minutes each side and serve with butter and syrup (ok you can serve them any way you like).