Note: Today is National Pancake Day so we really need AWESOME pancakes.
from Alton Brown
2 eggs, separated
2 c buttermilk
4 T melted butter
2 c "Instant" Pancake Mix, recipe above
butter, for greasing the pan
Optional melt-in-your-mouth add-ins:
1 T sugar
2 T lemon juice
2 tsp baking powder
Melt the butter in a little glass bowl. Measure 2 c buttermilk. Separate the eggs, putting the yolk in the butter and the white in the buttermilk. Whisk each bowl thoroughly, then pour the butter mixture into the buttermilk mixture. Whisk to combine.
Measure 2 c pancake mix into a large bowl. Pour the wet ingredients into this bowl. If you're using the melt-in-your-mouth add-ins, add them now. Whisk all together, but don't over whisk.
Let the batter sit for five minutes or so while your griddle or skillet heats up. When cooking surface is sufficiently hot (a drop of water dances over the surface), rub a little butter over it, then drop the pancake batter by about 1/3-cup fulls, or however large you like your pancakes. Cook until bubbles begin to break on the surface and the edges start to look dry. Flip and cook another couple of minutes. Adjust the heat if you need to.
Keep your pancakes warm by placing them on a baking sheet in a 200 degree oven or eat them immediately. Makes 12-18 pancakes, depending on how big you make them.