Petite Pancake Puffs
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1 Teaspoon|
|Butter/Margarine||3 Tablespoon, melted cooled|
|Dark seedless raisins/Golden raisins||1 Cup (16 tbs), plumped|
Blend the flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside.
Beat the buttermilk, egg yolks, extract, and butter until well mixed.
Add to dry ingredients all at one time; beat thoroughly.
Stir in the raisins.
Beat the egg whites until stiff, not dry, peaks are formed.
Fold into the batter.
For each pancake, spoon 1 tablespoon batter onto a heated griddle or skillet and spread into a 3-inch round.
Turn each pancake as it becomes full of bubbles; continue baking until lightly browned.
Transfer pancakes to a heated platter and immediately brush with melted butter; keep warm.
Sprinkle pancakes with confectioners' sugar.