The secret to extra fluffy pancakes? Buttermilk. And remember – they're not just for breakfast. Versatile and delicious, these pancakes make for the perfect meal at any time of the day.
Preheat electric griddle to 375°F.
Whisk flour, cornmeal, baking powder, baking soda, salt and sugar in a bowl.
Add egg yolks, buttermilk, and 4 tablespoons butter; whisk to combine.
Batter should have small to medium lumps; fold in egg whites.
Heat oven to 175°F.
Test griddle by sprinkling a few drops of water on it.
If water bounces and spatters off griddle, it is hot enough.
Use a pastry brush to spread remaining 1/2 teaspoon of butter on griddle.
Wipe off excess.
Use a 2-ounce ladle, about 1/4 cup, and pour batter in pools 2 inches apart.
When pancakes bubble on top and are slightly dry around edges, about 2-1/2 minutes, flip.
Cook until golden on bottom, about 1-1/2 minutes.
1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons sugar
2 large eggs, separated, whites beaten to soft peaks
3 cups Lehigh Valley Dairy Farms Buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle