Mr Breakfast's Ultimate Buttermilk Pancakes (6 servings) 3 cup all-purpose flour 3 Tablespoons brown sugar 1 Tablespoon baking powder 1 and 1/2 teaspoon baking soda 1/2 teaspoon salt 3 cups buttermilk 1/2 cup seltzer/soda water 3 large eggs - separated 6 Tablespoons butter - melted and cooled 1 teaspoon vanilla extract 1/2 teaspoon maple or almond extract (optional) In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk (you can use regular milk if necessary) and the egg yolks. Add melted butter to the milk mixture. With an electric mixer, beat the egg whites until stiff peaks form. Set aside. Pour the wet ingredients on top of the dry - and gently FOLD together. Do not over mix. This is the key step. You want to have lumps of dry flour remain in your batter. Heat a non-stick skillet or griddle to 350 degrees or medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, rub a small amount of butter on the surface, then wipe away with a paper towel. Use a 1/3 cup measuring cup or ladle to drop batter onto the pan. When you start seeing bubbles and a golden edge around the pancakes, it's time to flip. The other side will only take about a minute to finish cooking. If you're making several pancakes, heat a cookie sheet in a warm oven (200 degrees) and place the cooked pancakes on a towel in a single layer in the oven to stay warm. The secret to these flavorful, fluffy pancakes is beating the egg whites separately to provide maximum lift. Mr Breakfast would like to thank mrsbreakfast for this recipe. Recipe number 2998. Submitted 3/8/2011.