Buttermilk Pancakes

If you're not making your pancakes this way-- you're making them wrong! The added step of whipping your egg whites makes all the difference in the fluffiness of the pancake. It really does!

Ingredients
2 cups all-purpose flour
2 Tbsp Sugar (or a little more)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/3 cups buttermilk
3 large eggs separated
1/4 cup unsalted butter, melted
Canola oil
Maple syrup

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the 2 1/3 cups buttermilk, the egg yolks, and the melted butter. Pour the buttermilk mixture into the flour mixture and stir until combined. The batter should be very lumpy.

2. In a small bowl, using a handheld mixer on high speed, beat the egg whites until stiff peaks form. Stir about 1/3 of the whites into the batter to lighten it, then fold in the rest of the whites. The batter will smooth out, but there will be some lumps.

3. Place a griddle on high heat until hot. Test it by flicking a little water and it should skitter across the surface. Lightly oil the griddle.

4. For each pancake, pour about 1/3 cup batter onto the griddle and spread it using the back of the measuring cup.Cook until bubbles form on the surface, about 1 1/2 minutes. Flip the pancakes and cook another minute until the other sides are golden brown, about another minute or so.

5. Serve piping hot with butter and maple syrup. Or if you have it- Dutch "Stroop", which is so delicious-- to me it's like a combination of molasses and corn syrup and is "lekker", as the Dutch say!

Variations: We love adding fresh (or frozen) blueberries to the pancakes as they cook. Just drop lots onto the top of the first side before you flip it. Bananas, raspberries, or chocolate chips are also great!