Melt the Butter (2 tablespoon) in the microwave and set aside to cool. Sift the All-Purpose Flour (3 cup), Baking Powder (2 teaspoon) and Baking Soda (2 teaspoon) into a mixing bowl. Add the
Granulated Sugar (4 tablespoon) and Salt (1 pinch), then mix.
Separate your Egg (4), and in a medium mixing bowl, and beat the egg whites until nice and frothy. Continue whisking and add the Buttermilk (2 cup).
In a separate bowl, whisk egg yolks until blended. Add Granulated Sugar (1 tablespoon) and stir to incorporate. Add the cooled, melted butter slowly into the egg yolks. Then, whisk the egg yolk mixture into the egg whites until incorporated.
Slowly whisk the flour mixture into the wet mixture so that no clumps form. Whisk through to a fluffy consistency and refrigerate for ten minutes.
In a large skillet, generously squirt Nonstick Cooking Spray (to taste) into the pan over a medium-high heat.
With a large spoon, place a cookie-sized portion of batter into the pan. Be careful not to touch as the will be hot! If you want to add more to the pancakes, add Fresh Blueberries (to taste) or Banana (to taste) at this point.
Let them cook until you see bubbles forming in the middle and a nice browning on the sides, and then it’s time to flip.
Wait until it is nice and brown on the other side, about a minute and plate. Or place on a pan inside a warmed oven, while you cook the remainder.
Now get your stacks together, add plenty of butter and Maple Syrup (to taste). Now get grimey with your fat stacks!