The Kitchn's Lofty ButtermilkPancakes
""My theory is that the original maker of this recipe was supposed to beat the egg white but either forgot or decided to skip the step. And, to be honest, laziness was the reason I thought I would try it, too," Dana Velden, who's been making this recipe for over 15 years, told me."I was more than willing to not beat egg whites at 7am." For extra fluffy pancakes, buy thick, local whole-milk buttermilk when you see it. You often won't have a choice, but when you do, take it. Whichever kind of buttermilk you use, thick or thin, stirring in the egg white (not beating it) at the end gives a noticeable puff and bounce to the cakes. Recipe adapted slightly from Dana Velden via The Kitchn...."
INGREDIENTS
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2 1/2 cups flour (Editor's note: in testing, we used 300 grams unbleached all-purpose flour)
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2 tablespoons sugar
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1 1/2 teaspoons fine salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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2 large eggs, separated
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2 cups buttermilk (for extra, extra fluffy pancakes, seek out thick, whole milk buttermilk)
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1/2 cup whole milk
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10 tablespoons unsalted butter, melted and cooled
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Canola or unrefined peanut oil for frying
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