# Pancakes (Cook's Illustrated)

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-source%3A-cook%27s-illus">Source: Cook's Illustrated  
  
**Ingredients**</div><div id="bkmrk-1%C2%A0%C2%A0%C2%A0%C2%A0%C2%A0cup-unbleached">1 cup unbleached all-purpose flour</div><div id="bkmrk-2%C2%A0%C2%A0%C2%A0%C2%A0%C2%A0teaspoons-gran">2 teaspoons granulated sugar</div><div id="bkmrk-%C2%BD%C2%A0%C2%A0%C2%A0%C2%A0%C2%A0teaspoon-table">½ teaspoon table salt</div><div id="bkmrk-%C2%BD%C2%A0%C2%A0%C2%A0%C2%A0%C2%A0teaspoon-bakin">½ teaspoon baking powder</div><div id="bkmrk-%C2%BC%C2%A0%C2%A0%C2%A0%C2%A0%C2%A0teaspoon-bakin">¼ teaspoon baking soda</div><div id="bkmrk-%C2%BE%C2%A0%C2%A0%C2%A0%C2%A0%C2%A0cup-buttermilk">¾ cup buttermilk</div><div id="bkmrk-%C2%BC%C2%A0%C2%A0%C2%A0%C2%A0%C2%A0cup-milk-%28plus">¼ cup milk (plus an extra tablespoon or so if batter is too thick)</div><div id="bkmrk-1%C2%A0%C2%A0%C2%A0%C2%A0%C2%A0large-egg%2C-sep">1 large egg, separated</div><div id="bkmrk-2%C2%A0%C2%A0%C2%A0%C2%A0%C2%A0tablespoons-un">2 tablespoons unsalted butter, melted</div><div id="bkmrk-instructions">  
**Instructions**</div><div id="bkmrk-1.-mix-dry-ingredien">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.</div><div id="bkmrk-"></div><div id="bkmrk-2.-meanwhile%2C-heat-g">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.</div>