"Buttermilk" Pancakes

 This is essentially Alton Brown's recipe, with portions adjusted and a substitution for the buttermilk.


  • 1 T. lemon juice
  • 1 c. less 1 T. milk
  • 125 g. (1 c.) all-purpose flour
  • 1/4 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. sea salt
  • 1 t. sugar
  • 1 egg, separated
  • 2 T. melted butter


  1. Heat griddle to 350°F (for the gas griddle on my stovetop, this just means turning it on high).
  2. Put the lemon juice in a measuring cup, and add milk to bring the amount to 1 cup.  Let sit for five minutes. (You can substitute 1 cup buttermilk for this mixture, but who keeps buttermilk in the house?)
  3. Mix dry ingredients in a large bowl.
  4. Whisk lemon/milk and egg white together in a medium bowl.
  5. Whisk egg yolk and melted butter in a small bowl, and then add to the medium bowl and whisk all the liquids together.
  6. Add the liquids to the dry ingredients, mixing until everything is combined.  Don't worry about lumps.
  7. Apply a bit of butter to a paper towel and very lightly grease the griddle.
  8. Ladle mix onto the griddle (a bit shy of 1/2 cup per pancake).  After about 2-3 minutes, when the bottom of pancake is golden and the pancake is set well enough, flip gently and cook for another 2-3 minutes.
  9. If you're making a bunch, you can keep the finished pancakes in a warm (200°F) oven, on a silicone mat lined baking pan, and covered with a towel.
Makes 6 pancakes.