Instructions

1. 1
   Combine all ingredients, mixing well.
2. 2
   Transfer to an airtight container.
3. 3
   Store at room temperature, and use within 3 months.
4. 4
   Preheat a griddle or frying pan to 350°F.
5. 5
   Combine buttermilk with egg whites, then combine melted butter with egg yolks. Combine the two mixtures.
6. 6
   Pour wet mixture over dry mixture and stir for 10 seconds only. Walk away if you feel the need to stir more.
7. 7
   Grease griddle with butter and wipe with paper towels until you can't see it.
8. 8
   Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2–3 minutes or until the pancake is set.
9. 9
   Serve.