Flumphcakes

Ingredients

• 1 cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ¾ cup buttermilk
• 1 tablespoon sugar
• 1 large 1, separated
• 5 tablespoons unsalted butter

Instructions

1. In large bowl, combine the flour, salt, and baking powder. In a medium bowl, whisk together the buttermilk, sugar, egg yolk, and 1 tablespoon of the butter, melted. Slowly whisk the egg mixture into the flour mixture until the batter is mostly combined; some lumps will remain. Set aside.
2. In a small bowl, whisk the egg white until aerated and soft peaks form. Gently fold the egg whites into the pancake batter, being careful not to overmix. Let rest for 15 minutes.
3. Line a wire rack or plate with paper towels. Heat a large skillet over medium heat and melt 1 tablespoon of butter. Scoop 8 dollops, about 1½ tablespoons each, into the skillet, and cook for 1 to 2 minutes, until bubbles rise to the surface. Flip the pancakes over and cook for another 2 minutes, until the edges appear dry and the second side is golden. Transfer to the paper towel–lined wire rack. Add another tablespoon of butter to the skillet and repeat the process until all the batter is used up.