Gluten Free Buttermilk Pancakes

• 10.5 ounces (2 1/3 cups) ATK All-Purpose Gluten-Free Flour Blend (see below)
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 3/4 cups buttermilk
• 2 large eggs, separated
• 4 tablespoons butter, melted and cooled
• 2 tablespoons sugar
• 1-2 teaspoons vegetable oil

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1. In a large bowl, whisk flour, salt, baking powder, and baking soda.
2. In a separate bowl, whisk buttermilk, egg yolks, and melted butter.
3. Using a stand mixer fitted with the whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites until they are soft, billowy mounds, about 1 minute longer.
4. Gradually add sugar and whip until glossy, stiff peaks form, 2 to 3 minutes.
5. Whisk buttermilk mixture into flour mixture until the batter is smooth.
6. Gently fold in egg whites until just combined and few streaks remain.
7. Lightly coat the bottom of a 12-inch nonstick skillet over medium heat until shimmering, Pour 1/4 cup batter into as many places that will fit in the skillet and cook until bottoms of pancakes are brown and top surfaces start to bubble, 2 to 3 minutes. Flip pancakes and cook until the other side has browned, 1 to 2 minutes longer.

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• ATK All Purpose Gluten Free Flour Blend
  • 24 ounces white rice flour
  • 7 1/2 ounces brown rice flour
  • 7 ounces potato starch
  • 3 ounces tapioca starch
  • 3/4 ounce (3 T) nonfat milk powder