These pancakes are the favorite from the Burns side of the family.
Mix together:
2 egg yolks (the whites are added later)
1 ½ cups buttermilk
½ cup sour cream
Add
¼ cup butter, melted
Add
1 cup all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
Beat until smooth. Then add
2 egg whites, beaten until stiff but still moist
Moderately hot griddle, add about ⅓ cup per pancake. Batter keeps well for a day or two, but add a beaten egg white to restore the airiness before cooking.