1 package active dry yeast
¼ cup warm water
1 cup buttermilk pancake mix
2 tablespoons oil
2 eggs, separated
1 cup milk
1. Combine yeast with warm (NOT hot!) water. Cover and let rest for 10 minutes to activate the yeast.
2. Stir in pancake mix, oil, egg yolks, and milk. Mix well with mixer on low speed.
3. Separately, beat egg whites until stiff, but not dry and gently fold into pancake batter. Do not over stir.
4. Cook as you would plain ‘ol every day run of the mill pancakes.
This is the recipe that Pat Stroup and Larry used for years to make pancakes for everyone at the Stroup/Shipley Reunions in Monticello, Illinois. Everyone always looked forward to Pancake Day! These are notably light and fluffy compared to today’s ready-mixed batters, and the yeast flavor really plays well against buttery maple flavored syrup.