Alton Brown Buttermilk Pancakes

• • 2 cups all-purpose flour

• • 2 teaspoons sugar

• • 1 teaspoon kosher salt

• • 1 teaspoon baking powder

• • 1/2 teaspoons baking soda

• • 2 large eggs, separated, at room temperature

• • 2 cups low-fat buttermilk, at room temperature

• • 4 tablespoons unsalted butter, melted and cooled

Instructions

• • Heat an electric griddle to 350ºF or set a heavy skillet or griddle over medium heat.

• • Heat oven to the lowest possible temperature, not more than 200ºF.

• • Place the dry ingredients in a large mixing bowl.

• • In a second bowl, whisk together the egg whites and buttermilk.

• • Whisk the egg yolks into the cooled melted butter. Whisk the butter mixture into the buttermilk mixture until completely incorporated.

• • Pour the wet ingredients into the dry ingredients and quickly bring together with a large whisk. I allow myself only 12 stirs, then I walk away. Yes, there will be some lumps in the batter, and that’s fine.

• • Check the griddle. When a drop of water skitters across the surface like a little hovercraft, it’s ready. Lightly grease the griddle with butter, shortening, or nonstick spray, and wipe off the excess with a paper towel.

• • Ladle 1 ounce (by volume) of batter onto the griddle using either a #20 disher or a 1-ounce ladle. As soon as the batter hits the pan, use the underside of the ladle or disher to gently coax the batter out to a disk about 4 inches in diameter. Cook until bubbles around the upside edge set, about 3 minutes. If you wish to integrate the fruit into the pancake itself, add it after the batter has been on the griddle for about 30 seconds.

• • Carefully flip with a wide spatula and cook until golden brown on the bottom, another 2 to 3 minutes.

• • Serve immediately or place on a half-sheet pan, cover with a tea towel, and keep warm in the oven for up to 20 minutes.