• 3servings
  • 15minutes
  • 305calories

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Ingredients Jump to Instructions ↓

  1. 1 cup unbleached all-purpose flour

  2. 2 teaspoons granulated sugar

  3. 1/2 teaspoon table salt

  4. 1/2 teaspoon baking powder

  5. 1/4 teaspoon baking soda

  6. 3/4 cup buttermilk

  7. 1/4 cup milk (plus an extra tablespoon or so if batter is too thick)

  8. 1 large egg , separated

  9. 2 tablespoons unsalted butter , melted

  10. 1 teaspoon vegetable oil (for brushing griddle)

Instructions Jump to Ingredients ↑

  1. Mix dry ingredients in medium bowl.

  2. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture.

  3. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

  4. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil.

  5. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.


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