Fluffy Buttermilk Pancakes

After years of making pancakes with countless recipes and method, I can say I finally am satisfied with this one. 
The search is off.
You know why it's off...yup Mr.R likes this one!
The secret is two fold - one it's the buttermilk and two you must separate the eggs and whip the white, folding it gently into the batter. That is it. 

2 cups all-purpose sifted
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
2 eggs
1 cup buttermilk
1 cup whole milk
¼ cup butter, melted or oil
1 teaspoon vanilla extract

In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.
In a separate bowl, separate egg white and yolk.  Beat egg white until fluffy. Set aside.
In another bowl, whisk in buttermilk, whole milk, egg  yolk, melted butter and vanilla extract. Give it a good whip.
Make a well in the center of the dry ingredients.

Pour the wet mixture into the dry mixture and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.) 
Gently add the whipped egg white and using a rubber spatula gently fold the mixture, not 
to deflate the batter.

                                                                                                                                      

Heat a nonstick griddle with some butter on it. The fire should be medium low.
Place ⅓ cup worth of pancake batter onto the hot griddle.
Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden.
Spread melted butter on top of each pancake and place in a stack.
Serve hot with syrup.
                                        
Enjoy...jue