Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.
On Saturday Mike was hungry for pancakes. Since I had just volunteered our bag of pancake mix to a fund raiser breakfast next week, I decided to use this opportunity to make some pancakes from scratch. So I decided to make Delicate Fluffy Pancakes (pg 35 W).
Delicate Fluffy Pancakes
3 eggs, separated
1 2/3 cups buttermilk
3 Tbl Soft margarine
1 1/2 cups flour
1 Tbl sugar
1 tsp baking powder
1 tsp soda
1/2 tsp salt
Combine all ingredients except egg whites. Beat the egg yolks and fold stiffly beaten egg whites into mixture. (my note: I think the last sentence should read: Beat the egg whites then fold stiffly beaten egg whites into mixture.)
All of the dry ingredients.
Adding the egg yolks and buttermilk. Since I did not have buttermilk, I used a buttermilk substitute. The combination is 1 cup of milk plus 1 Tbl vinegar.
Everything mixed together except the egg whites.
To make egg whites stiff, you have to use a mixer because they won't get stiff otherwise.
Mixing int he egg whites in.