Buttermilk substitute: put 2 tbs of vinegar or lemon juice in a liquid measuring cup then fill the measuring cup up to two cups with milk. Let stand for five minutes! So it’s basically 1 tbs of vinegar or lemon juice per a little less than one cup milk. I start with this step as it has to sit for five minutes.
Directions: Add all dry ingredients to a large mixing bowl. Combine beaten egg yolks with buttermilk or substitute and then add to dry ingredients. Add melted butter (or not- I always forget to add the butter and you’d never know). Beat egg whites until stiff and fold into mixture. Bake on a hot waffle iron or make into pancakes.
You know they’re good when Boston will eat them! And look at that, all by himself too! I usually double the recipe and freeze the leftover pancakes. That way when we want pancakes in the morning all I have to do is pull a few out of the freezer, stick them in the microwave for a few seconds and then put them in the toaster.