The Best Buttermilk Pancakes

1. 1

   In a medium bowl, stir together the flour, baking soda and salt.

2. 2

   In a large bowl, combine the buttermilk, butter and egg yolks.

3. 3

   In another medium bowl, beat the egg whites until stiff peaks form.

4. 4

   Add the dry ingredients to the buttermilk mixture and stir just until combined.

5. 5

   Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.

6. 6

   Heat a lightly buttered griddle or cast-iron skillet.

7. 7

   For each pancake, gently spread 1/4 cup of the batter on the hot surface to form a 4-inch circle.

8. 8

   Cook over moderately low heat until the top is set, about 2 minutes.

9. 9

   Flip the pancakes and continue cooking until golden, about 1 minute longer.

10. 10

    Transfer to a large plate and keep warm while you cook the remaining pancakes.

11. 11

    Divide the pancakes among plates, garnish with fresh raspberries and serve with Beltane Ranch Raspberry Syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.