Buttermilk Bliss Pancakes

1. Dry Ingredient Mixture

In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well combined.

2. Wet Ingredient Blend

In a 2-cup Pyrex measuring cup, blend buttermilk and milk. Vigorously whisk in the egg white. In a separate small bowl, mix the egg yolk with melted butter, then stir this yolk-butter blend into the milk mixture.

3. Batter Creation

Pour the wet ingredients into the bowl with dry ingredients, whisking gently until the batter is just mixed and still slightly lumpy. Be careful not to overmix. If the batter is too thick, add an extra tablespoon of milk to adjust the consistency.

4. Preheat and Prep

Warm up a griddle or large skillet over medium-high heat. Generously brush the surface with vegetable oil. Test readiness by sprinkling water onto the griddle; it should confidently sizzle.

5. Pancake Formation

For each pancake, ladle about 1/4 cup of batter onto the griddle, spacing them out to avoid overcrowding. Cook until the bottoms are golden brown and bubbles form on the surface, about 2 to 3 minutes.

6. Flip and Finish

Carefully flip the pancakes and cook until the second side is browned, approximately 1 to 2 minutes. Between batches, reapply oil to the griddle as needed.