Light and Fluffy Buttermilk Pancakes

For the dry mix, whisk the flour, baking powder, baking soda, salt and sugar in a medium bowl until even. Store airtight; it keeps 3 months.

To cook, tip one batch of dry mix into a large bowl.

In a clean bowl, whisk the egg whites to stiff peaks.

In another bowl, whisk the yolks, buttermilk and sour cream until smooth, then whisk in the melted butter in a thin stream.

Fold the whites into the yolk mixture with a spatula until just combined. Pour over the dry mix and fold until just mixed; leave plenty of lumps.

Heat a large heavy nonstick skillet (or an electric griddle) over medium heat for 5 minutes. Add a little butter or oil and wipe it around with a paper towel until no grease shows.

Using a 1/4-cup measure, cook 4 pancakes at a time until bubbles form on top and the bottoms are golden, about 2 minutes.

Flip and cook until golden and set, about 2 minutes more.

Serve at once with warm maple syrup and butter, or hold on a rack over a baking sheet in a warm oven while you cook the other 3 batches.