Pancakes (Cook's Illustrated)

Source: Cook's Illustrated

Ingredients

1     cup unbleached all-purpose flour

2     teaspoons granulated sugar

½     teaspoon table salt

½     teaspoon baking powder

¼     teaspoon baking soda

¾     cup buttermilk

¼     cup milk (plus an extra tablespoon or so if batter is too thick)

1     large egg, separated

2     tablespoons unsalted butter, melted

1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. 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.

2. 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.