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By Denverabdl
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Everyone needs a good pancake recipe on hand. I got this one from "The Food Lab" by J. Kenji Lopez-Alt.

2 cups (10 0z) ap flour
1 tsp baking powder
.5 tsp baking soda
1 tsp kosher salt
1 tbsp sugar

2 large eggs, separated
1.5 cups buttermilk
1 cup sour cream
4 tbsp butter

Whisk together dry ingredients and set aside.
Whisk egg whites until stiff peaks form and set aside.
Whisk yolks, buttermilk, sour cream until combined.
Melt butter and drizzle into yolk mixture while whisking to combine.
Fold in egg whites.
Pour wet mix on dry mix and fold until just combined.
Heat cooking fat of choice in heavy bottom skillet or griddle over medium heat.
Drop 1/4 cup portions of mixture on pan and cook until brown and bubbly, then flip and finish. (about 2 min per side)

Notes: When I made this I didn't have buttermilk but a substitute is a 50/50 milk/sour cream mix.
I also found this recipe to be a little too thick for easy dropping and cooking so I will thin it out a little next time, but only a little.

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