Buttermilk Pancakes

from Alton Brown via Beantown Baker blog

3 cups flour
3/4 tsp baking soda
1.5 tsp baking powder
1/2 tbsp kosher salt
1 tbsp sugar

3 eggs, separated
3 cups buttermilk
5 tbsp melted butter
1 stick butter, for greasing the pan
2 cups fresh blueberries, optional

Heat an electric griddle to 350 degrees F. or frying pan over med-low heat

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Lightly butter the griddle.

Gently ladle the pancake batter onto the griddle and sprinkle on fruit or chocolate chips if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel.