salt (less or more to taste)
finely chopped pecans, toasted if desired
pecan halves (optional) or fruit (to garnish) (optional)
1In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
2In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
3Beat egg whites in another bowl until stiff peaks form.
Fold into the batter until well incorporated.
4Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
5When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
6When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
7Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.