Cook's Illustrated Light & Fluffy Pancakes

Step 1

Mix dry ingredients in medium bowl.

Step 2

Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture.

Step 3

Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

Step 4

Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil.

Step 5

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.