Buttermilk Pancakes

Combine Dry Ingredients

2 cups of All-Purpose Flour
2 Tsp Sugar
0.5 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp kosher salt

Combine Wet Ingredients Separately. Whisk Well.

2 cups buttermilk
2 large egg whites

Combine Wet Ingredients Separately. Whisk Well.

2 large egg yolks
4 tbs melted butter (unsalted)

Turn on your griddle or skillet or whatever. Med-high usually works for me, on my stove, but results may vary. When it's hot, swab it with butter, then wipe with a paper towel.

I've been told that you can do nifty tricks with water droplets to make sure that you've got the temperature right, but damned if I know. I've just made enough pancakes that I know about where to set the temp and then I don't mess with it.

Dump wet ingredients into dry. Whisk vigorously for TEN SECONDS. STOP. I mean it. Stop. There are lumps, ignore them. Any more mixing at this point will only make flat pancakes.

Ladle on the batter. Wait until there are firm bubbles throughout the pancake. Flip. Wait a couple minutes. Done.

Feel free to add fruit, like blueberries or something. Don't mix them into the batter. The acids in the fruit can mess up the delicate balance that makes the pancakes so wonderfully fluffy. Sprinkle the fruit over the pancake after you've ladled it onto the skillet.