1/4cupbuttermelted + more unmelted butter for cooking
In a medium bowl, stir together flour, sugar, baking powder, baking soda and salt.
Using a separate medium bowl, stir together egg yolks, buttermilk, and melted butter.
Add the liquid ingredients to the dry ingredients. Stir until combined.
In a small bowl, add the egg whites. Whisk or beat the egg whites with an electric mixer until they form soft peaks. Fold the egg whites into the pancake batter.
Heat a griddle or nonstick frying pan over medium-high heat. Melt 1/2 Tbsp butter in the pan. Drop 1/3? cup of batter in circles around the pan, working in batches.
Once you drop the pancake batter, top each pancake with a variety of berries. Cook
for three minutes, then turn and cook until golden brown, approximately 2 to 3 minutes.
Serve with maple syrup and powdered sugar.
NOTE: You can use frozen berries, just make sure they are thawed and drained
when you drop them in the batter.
You can use frozen berries, just make sure they are thawed and drained
Whisk your dry ingredients to avoid big lumps.
Don't overmix your batter. Resting the batter will take cake of any small lumps.
Make sure to use a big skillet or, even better, a griddle.
Wipe your pan between cooking your batches. When using butter in the skillet, the butter will eventually burn, you don't want that sticking to your new pancakes, so just wipe clean before dropping in the new batch!
Keep your pancakes warm in the oven while you are cooking the rest of your pancakes.
Keep you eye on the pancakes! Pancakes can become overdone or burn quick, so keep your eye on them and you'll have the Best Buttermilk Pancakes in no time!