Wicked Tasty Pancakes

Directions

• Mix milk, “sour milk” or buttermilk with honey, egg yolks and melted butter. Whisk with a fork until it is mostly combined. Save the egg whites in a separate medium sized bowl.
• Whisk together the dry ingredients to remove any major clumps.
• Whisk the egg whites until stiff peaks form, this step is optional, however it adds the fluff factor to your pancakes. (It is less essential if you are making pancakes with sifted, or pastry flour.)

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• Add the milk/egg mixture to the dry ingredients and whisk to combine (batter will be slightly lumpy). Once mostly combined, gently fold in your egg whites, only fold in one third of the whites at a time, avoid over-mixing.

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• Heat a large cast iron griddle or 2 cast-iron skillets over medium heat, grease your skillet if necessary to prevent sticking.
• Working in batches, scoop a generous two tablespoons, or 1/4-cupfuls of batter onto your griddle.
• Cook until bubbles form on the surface, and the underside is golden brown, about 3 minutes. Gently Flip and continue to cook until golden brown on the other side.

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• Add blueberries, sliced bananas, chocolate chips or your favorite toppings if desired.

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