Brunch Pancakes

• 3 egg yolks
• 1 cup buttermilk
• 2 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 14 teaspoon baking soda
• 12 cup buttermilk
• 6 tablespoons butter, melted
• 3 egg whites
• berry syrup or maple syrup
• butter
• fresh raspberries (optional) or blueberries (optional) or sliced strawberry (optional)

1. In a large mixing bowl, blend together egg yolks and 1 cup buttermilk.
2. In another bowl, combine flour, sugar, baking powder and baking soda and add to egg mixture.
3. Mix to combine.
4. Stir in the 1/2 cup buttermilk and the melted butter.
5. In a mixer bowl, beat egg whites until stiff peaks form.
6. Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg whites ~ DO NOT OVERMIX.
7. For each pancake, spoon 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet (I use my electric fry pan).
8. If batter is too thick to spread slightly when poured on griddle, add 2 to 4 tablespoons additional milk (1 tablespon at a time).
9. Cook until golden brown, turn and cook other side when pancakes are bubbly and dry around the edges.
10. Before serving, warm syrup in a pan or in the microwave and serve with syrup, butter, and fresh berries over the top of the pancakes.

egg yolks, buttermilk, flour, sugar, baking powder, baking soda, buttermilk, butter, egg whites, berry syrup, butter, fresh raspberries

Taken from www.food.com/recipe/brunch-pancakes-226872 (may not work)