Fluffy Buttermilk Pancakes

Ingredients

• 1 large egg, separated
• 1/4 tsp cream of tartar
• 3 Tbsp white sugar, divided
• 1 cup all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 3/4 cup plus 2 Tbsp buttermilk
• 2 Tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• Canola oil (or any other vegetable oil), for cooking

Directions

1. In a small grease-free bowl, whip the egg white, cream of tartar, and 1 Tbsp white sugar together using a whisk until stiff peaks form. Set aside.
2. Combine flour, remaining 2 Tbsp sugar, salt, baking powder, and baking soda into a large mixing bowl and mix well.
3. In a separate bowl, mix the egg yolk, buttermilk, vanilla, and melted butter together.
4. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes. Gently fold in the beaten egg whites until no white streaks remain.
5. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4-cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
6. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.