3 eggs, separated
3 tbsp. butter, melted
1 1/2 c. all-purpose flour
1/2 to 1 c. chopped pecans
1 tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt
1 2/3 c. buttermilk

In a bowl, beat the egg yolks and butter. Combine flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Yield: 16 pancakes.