Ingredients
- 3 c. all-purpose flour
- 3 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 1/2 tsp. baking soda
- 3/4 tsp. salt
- 3 c. buttermilk
- 1/2 c. milk
- 3 eggs, separated
- 1/3 c. (5 1/3 Tbsp.) butter, melted
Preparation
Step 1
In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.
Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined.
When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter from the pitcher straight onto the hot skillet.
When you start seeing bubbles, you're almost there. When the bubbles pop and leave a hole, it's time to flip. Gently slide a spatula/pancake turner/flipper (whatever you call it) under the pancake and quickly flip it to the other side. The other side won't take quite as long as the first side--just check here and there and when the pancakes are golden brown on both sides, you're good to go.