The Best Pancakes

EUREKA! Guys, I'm not even kidding when I say I've been looking for this buttermilk pancake recipe for my entire life. They are fluffy, crispy on the edges, tender in the middle, and completely stackable. The search is over!!

Ingredients

•  1/2 cup (1 stick) butter, melted and cooled
•  2 and 1/2 cups flour, spooned and leveled
•  1/4 cup white sugar
•  1 teaspoon salt
•  2 teaspoons baking soda
•  2 teaspoons baking powder
•  2 cups buttermilk

The Best Pancakes

•  1/2 cup milk (I used whole milk)
•  2 eggs, separated
•  bacon grease, for frying (butter works too)

Instructions

1. Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.
2. Get out 3 mixing bowls: large, medium, and small.
3. Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.
4. In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
5. Add the buttermilk and milk to the melted butter.
6. Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.
7. Use a small whisk or fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.
8. Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don't overdo it! Just barely combine it. There should still be streaks for flour. See photos.
9. Beat the egg whites a little then add them to the batter. Fold in gently. It's okay if there are still streaks of egg white.
10. Heat a griddle or large frying pan over medium heat.
11. When it is hot, smear a little bacon grease over the griddle.
12. ..............
13. ...............

Source Recipes Here

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