Brunch Pancakes

These can easily be dessert for your next brunch. You may make more or fewer pancakes than indicated depending on thickness of batter.

• Ready In: 25 mins
• Yields: 16 pancakes

Ingredients

• 3  egg yolks
• 1  cup buttermilk
• 2  cups flour
• 3  tablespoons sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 cup buttermilk
• 6  tablespoons butter, melted
• 3  egg whites
•  berry  syrup or  maple syrup
•  butter
•  fresh raspberries (optional) or  blueberries (optional) or   sliced strawberry (optional)

Directions

1. In a large mixing bowl, blend together egg yolks and 1 cup buttermilk.
2. In another bowl, combine flour, sugar, baking powder and baking soda and add to egg mixture.
3. Mix to combine. Stir in the 1/2 cup buttermilk and the melted butter.
4. In a mixer bowl, beat egg whites until stiff peaks form.
5. Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg whites ~ DO NOT OVERMIX.
6. For each pancake, spoon 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet (I use my electric fry pan).
7. If batter is too thick to spread slightly when poured on griddle, add 2 to 4 tablespoons additional milk (1 tablespon at a time).
8. Cook until golden brown, turn and cook other side when pancakes are bubbly and dry around the edges.
9. Before serving, warm syrup in a pan or in the microwave and serve with syrup, butter, and fresh berries over the top of the pancakes.