Basic Buttermilk Pancakes

• 3 C flour
• 3 T sugar
• 3 t baking powder
• 1 1/2 t baking soda
• 3/4 t salt
• 3 C buttermilk
• 1/2 C cream
• 3 eggs, separated
• 1/3 C unsalted butter, melted

1. 1. Preheat oven to 250. Combine dry ingredients in a large bowl and set aside.
2. 2. In another bowl, combine buttermilk, cream, egg yolks, and butter.
3. 3. Heat a lightly oiled griddle or cast-iron frying pan over medium heat. When a drop of water beads up and sizzles on the griddle, it is hot enough.
4. 4. Combine the two bowls of ingredients and stir just until blended, but lumps remain.
5. 5. Whip the egg whites to a medium peak and fold them in gently.
6. 6. Using a 2 oz. ladle, pour batter onto griddle. The size of the griddle and your preferences will determine how many you can make at one time.
7. 7. Cook on the first side until bubbles appear in the center of the pancake. Put a dab of butter (14 t at most)in the griddle. Cook for about one more minute.
8. 8. Place finished pancakes on parchment-lined cookie sheet in the oven until ready to serve. Do not stack.
9. 9. Serve with pure maple syrup.

flour, t sugar, baking powder, baking soda, salt, buttermilk, cream, eggs, unsalted butter

Taken from www.epicurious.com/recipes/member/views/basic-buttermilk-pancakes-50055508 (may not work)