LIGHT AND FLUFFY BUTTERMILK PANCAKES

• servings: MAKES 16 PANCAKES, SERVI

Ingredients

1 recipe Basic Dry Pancake Mix (above)

2 large eggs, separated

1½ cups buttermilk

1 cup sour cream (see Note above)

4 tablespoons unsalted butter, melted

Butter or oil for cooking

Warm maple syrup and butter

Directions

1. Place the dry mix in a large bowl.

2. In a medium clean bowl, whisk the egg whites until stiff peaks form. In a large bowl, whisk the egg yolks, buttermilk, and sour cream until homo-geneous. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).

3. Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains. Use a ¼-cup dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.