This is the the lightest fluffiest pancakes you ever made or eaten
This is a recipe I started making at 18 years old while working at a restaurant in college

RECIPE
2½ cups all-purpose flour

3 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2½ cups buttermilk

8 tablespoons (1 stick) unsalted butter, melted

2 eggs, whites and yolks separated

1 tablespoon unsalted butter, plus more for serving

Blueberries, optional

Chocolate chips, optional

Maple syrup, for serving

PREPARATION

In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.

In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.

Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.

Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.

Let the batter rest for 15-30 minutes at room temperature.

Add the butter to a cast iron skillet or griddle and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup of batter to the pan or griddle

Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

Serve the pancakes with butter and maple syrup.


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