Brunch Pancakes

1. 1

   In a large mixing bowl, blend together egg yolks and 1 cup buttermilk.

2. 2

   In another bowl, combine flour, sugar, baking powder and baking soda and add to egg mixture.

3. 3

   Mix to combine.

4. 4

   Stir in the 1/2 cup buttermilk and the melted butter.

5. 5

   In a mixer bowl, beat egg whites until stiff peaks form.

6. 6

   Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg whites ~ DO NOT OVERMIX.

7. 7

   For each pancake, spoon 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet (I use my electric fry pan).

8. 8

   If batter is too thick to spread slightly when poured on griddle, add 2 to 4 tablespoons additional milk (1 tablespon at a time).

9. 9

   Cook until golden brown, turn and cook other side when pancakes are bubbly and dry around the edges.

10. 10

    Before serving, warm syrup in a pan or in the microwave and serve with syrup, butter, and fresh berries over the top of the pancakes.

No additional tips available.