1 3/4 c all-purpose flour
3/4 t baking soda
1 t baking powder
1 1/2 T granulated sugar
1/2 t. salt
3 eggs, separated
1 3/4 c buttermilk
Powdered sugar for dusting
Maple syrup for serving
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
In a small bowl, lightly whisk together the egg yolks and buttermilk.
Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
Using a rubber spatula, gently fold the whites into the batter in two additions.
Pour batter onto griddle cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
Transfer to a plate.
Repeat with the remaining batter
Dust the pancakes with confectioners' sugar and serve warm with maple syrup.