1 1/2 cups flour
2 tsp baking soda
3/4 tsp salt
2 cups buttermilk
6 tbsp unsalted butter, melted + 1 tbsp to grease pan
2 eggs, room temp, seperated
Powdered sugar for garnish
In a medium bowl, stir together the flour, baking soda and salt. In a small bowl, combine the buttermilk, butter and egg yolks. In another small bowl, beat the egg whites until stiff peaks form.
Add the buttermilk mixture to the flour mixture and stir with a spatula until just combined. Then, gently fold the beaten egg whites into the batter just until combined.
Melt butter on a large non-stick skillet and heat on medium. For each pancake, gently spread 1/4 cup of the batter onto the skillet and cook over moderate heat until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer. Garnish each pancake with powdered sugar.
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