Fluffy Buttermilk Pancakes

Combine flour, sugar, salt, baking powder and baking soda in a bowl. Stir lightly to combine.

Separate eggs and place egg whites in one bowl and egg yolks in another. Beat egg whites until stiff. Beat egg yolks until thick and lemon colored.

Stir buttermilk into the yolks. Pour yolk mixture over dry ingredients and stir just enough to blend well. Fold egg whites into this mixture.

Heat a griddle or heavy frying pan slowly over medium heat. Test the temperature by sprinkling a few drops of water on the pan. If they bounce, the temperature is right. You can grease the pan lightly if needed.

Ladle about 1/4 cup of the batter onto the griddle or frying pan for each pancake. Cook until small bubbles appear on the tops and begin to break and the edges of cakes are dry. Flip pancakes and cook until brown on other side. Set the completed pancakes aside and continue with remaining batter.

Serve!