Makes about eight 3-inch pancakes serving 3 to 4
1 cup all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk, plus a tablespoon or so extra if necessary
1 large egg, separated
2 tablespoons unsalted butter, melted
Vegetable oil for brushing pan
Mix dry ingredients in a medium bowl. Pour buttermilk and milk into a 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Meanwhile, heat griddle or large skillet over strong medium heat. Generously brush pan with oil. When water splashed on the surface confidently sizzles, pour batter, about 1/4 cup at a time, onto the griddle, making sure not to overcrowd the skillet. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.