Light and Fluffy Buttermilk Pancakes

Ingredients

• Basic Dry Pancake Mix:
• 10 ounces all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• For each batch of pancakes:
• 2 large eggs, separated
• 1 1/2 cups buttermilk
• 1 cup sour cream
• 4 tablespoons unsalted butter, melted, plus more for serving
• Warm maple syrup

Directions

1. To make the dry pancake mix, add the flour, baking powder, baking soda, salt, and sugar to a medium bowl, then whisk until everything is evenly blended. Move the mixture to an airtight container; it will keep for 3 months.
2. For each batch of pancakes, put one batch of the dry mix into a large bowl. In a clean medium bowl, beat the egg whites with a whisk until they stand up in stiff peaks. In another large bowl, whisk the egg yolks with the buttermilk and sour cream until smooth and even. Add the melted butter in a slow stream while you keep whisking. Using a rubber spatula, gently fold in the beaten whites just until incorporated. Pour the wet mixture onto the dry mix, then fold only until it comes together; the batter should still be quite lumpy.
3. Put a heavy-bottomed large nonstick skillet on medium heat for 5 minutes, or use an electric griddle. Add a little butter or oil, then spread it with a paper towel until the surface no longer looks greasy. Using a 1⁄4-cup dry measure, portion the batter into the skillet to make 4 pancakes, and cook until bubbles begin showing on top and the undersides are golden brown, about 2 minutes. Flip carefully, then cook the other side until golden brown and set all the way through, about 2 minutes longer. Serve the pancakes right away, or hold them on a wire rack over a rimmed baking sheet in a warm oven while you make the remaining 3 batches. Serve with warm maple syrup and butter.