Buttermilk pancakes

BEST-EVER BUTTERMILK PANCAKES
3 eggs yolks, beat (save whites)
2 cups buttermilk (or 2 Tbls vinegar & enough milk to make 2 C)
1/3 cup oil
1 teaspoon baking powder
1 teaspoon baking soda
2-3 Tablespoons sugar
1/2 teaspoon salt
2 scant cups flour
3 egg whites, stiffly beaten
Combine egg yolks, buttermilk (or milk with vinegar) and salad oil. Sift dry ingredients and add to egg yolk-buttermilk mixture. Whip egg whites until very stiff. (Be sure to use a glass or metal bowl, with metal beaters). Gently fold the egg whites into the batter. Don’t over mix!) If batter seems too thick, you can add a little more milk. Cook on heated griddle until done on one side, flip, and cook until done. You can easily double this recipe for an ice cream bucket full. You get about 45 pancakes per batch. These are great with homemade vanilla syrup, (see vanilla sauce post 2/7/2010). Any leftovers? Just store in a baggie in the refrigerator and either reheat in the microwave, or in the toaster on a light setting–they’re just as good the next day! These also freeze well, then you can take out just what you need and keep the rest frozen.
from sowing the seeds.