Ingredients
2 1/2 CUPS all purpose flour
3 tbl granulated sugar
2 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
2 1/2 cups buttermilk
1 stick unsalted butter
2 ea egg yolks
2 ea egg whites

Instructions
In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
Add the egg whites and fold until just combined. Be sure not to over mix. Some lumps are okay.
Let the batter rest for 15-30 minutes at room temperature.
Add the butter to a cast iron skillet and heat over medium low heat.
Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup of batter to the pan.
Cook for 2-3 minutes, until bubbles start to appear on the surface.
If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake.
Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
Serve the pancakes with butter and maple syrup.

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