Source  Our Best Bites

Recipe Added:  12/31/2011

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 butter, melted 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. If it’s too hot, the bottoms will cook too fast and the insides will be raw. Watch the pancakes. When the bubbles pop, gently flip it to the other side. Keep cooked pancakes warm in the oven while others are cooking. Serve with banana slices, Buttermilk Syrup, and chopped pecans.

For the most fluffy pancakes, add an acid and counteract with sweet. For example, add 1 tsp lemon juice or apple cider vinegar for a small batch (1-2 cups) or a tablespoon for a larger batch (2-4 cups). The acid reacts with the baking soda or powder and causes the batter to bubble. To counteract the acid, add an equal amount of sugar. Let the batter sit for a few minutes to activate and then make as usual.

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice in a 1 C measuring cup and then fill the remainder with milk.

1. http://www.ourbestbites.com/2010/01/buttermilk-pancakes/

2. http://www.afarmgirlsdabbles.com/2012/09/19/buttermilk-pancakes-recipe-my-familys-favorite/