Light and Fluffy Pancakes

(Cook’s Illustrated)

1 cup unbleached all-purpose flour
2 tsp granulated sugar
1/2 tsp table salt
1/2 tsp baking powder
1/4 tsp 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
Vegetable oil (for brushing griddle)

Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup liquid measure. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

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

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