• 1 12 cups all purpose flour
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups buttermilk
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs , separated


In a medium bowl, stir together flour, baking soda and salt. In another bowl, combine the buttermilk, butter and egg yolks.
In a third bowl, beat the egg whites until they form stiff peaks. Add the dry ingredients to the buttermilk mixture and stir until just combined. There will be lumps. Using a rubber spatula, fold in the beaten egg whites until just combined.
Heat up a griddle or skillet. For each pancake, gently spread 1/4 cup of the batter on the hot surface to form a 4-inch circle. Cook over moderately low heat until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer. Transfer to a large plate and keep warm while you cook the remaining pancakes.