Perfect Buttermilk Pancakes

1. 1

   In a small pan melt butter. When cooled slightly, pour in buttermilk.

2. 2

   In a medium-size bowl, combine flour, salt, baking soda and baking powder. Whisk together.

3. 3

   Add the melted butter and buttermilk mixture to your dry ingredients. Stir until just combined.

4. 4

   Slowly beat egg yolks into batter.

5. 5

   In a separate clean bowl, whip the egg white with a stand or hand mixer until light and fluffy with semi-stiff peaks.

6. 6

   Gently fold egg white into batter until barely combined.

7. 7

   Preheat oven to the lowest possible heat setting. Heat a non-stick pan over medium heat until warmed. Ladle spoonfuls of batter into pan until you have you desired size and number of pancakes. Cook until golden and bubble have formed across the surface, 2-3 minutes. Flip and cook until the opposite side is golden.

8. 8

   Put cooked pancakes on a oven-safe dinner plate and put into preheated oven to keep warm until remaining batter is cooked.

9. 9

   Serve with maple syrup or fruit and powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.