Cooks Illustrated Magazine Secret is using both baking powder & soda and melting the butter. Serves 3-4 (makes about 8 3-inch pancakes) This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetities are larger. If you happen to be using salted butter or buttermilk you may want to cut back on a bit of the salt. If you dont have buttermilk, mix 3/4 cup room temperature milk with one tablespoon lemon juice. 1. Mix the dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with the butter, then stir into the milk mixture. Dump wet ingredients into dry ingredients all at once, stirring until just mixed. 2. Meanwhile, heat griddle or large skillet over strong medium heat. Brush griddle with oil. When water sizzles on grill add 1/4 cup batter and fry until brown and top gets bubbles on it (2-3 minutes) turn over and cook (1-2 minutes) longer. These are the best pancakes I have ever eaten. Posted to Bakery-Shoppe Digest V1 #404 by "Suzanne" on Nov 20, 1997