Bernie Pancakes
- 1 cup all purpose flour
- 2 tablespoons coconut flour
- 2 tablespoons (packed) golden brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup milk
- 2 eggs, seperated
- 1 1/2 tablespoons unsalted butter, melted
Method
Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, milk, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.
Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
