Cook's Illustrated Light & Fluffy Pancakes

Ingredients

• 1 cup unbleached all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
• 1 large egg, separated
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vegetable oil (for brushing griddle)

Directions

1. 1

   Mix dry ingredients in medium bowl.

2. 2

   Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture.

3. 3

   Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

4. 4

   Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil.

5. 5

   When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.