1 ½ cups unbleached all-purpose flour
2 tsp. baking soda
¾ tsp salt
2 cups buttermilk
6 Tbsp. unsalted butter, melted
2 large egg yolks
2 egg whites
Fresh raspberries for garnish
While making the batter, heat a griddle on medium-low heat. In a medium bowl, stir together the flour, baking soda and salt. In separate large bowl, combine the buttermilk, butter, and egg yolks.
In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
Heat a lightly buttered griddle. For each pancake, gently spread the batter on the hot surface to form a 4-inch circle. Cook over moderately-low heat until the top pops the bubbles, about 2 minutes. Flip the pancakes and continue cooking until golden about 1 minute longer. Transfer to a large plate and keep warm while the other pancakes cook.
Serve with Raspberry Syrup for a wonderful weekend breakfast.
Makes 4-6 servings – I halved the recipe to make exactly enough for 2 people.