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1 In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. 2  Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray). In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. 2  Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).
1 For the dry buttermilk and sour cream pancake mixes, whisk together one egg, 2 Tbsp (30 ml) melted butter or oil, and 3/4 cup (175 ml) water for every 1.5 cups (375 ml) dry mix used. 2  Stir the liquids together separately before whisking them into the dry pancake mix. For the liquid buttermilk pancakes, whisk together 2 egg whites and 2 cups (500 ml) buttermilk in a separate bowl. 2  In another bowl, mix 2 egg yolks and 4 Tbsp (60 ml) melted butter. 3  Combine the two egg mixtures thoroughly before whisking them into 2 cups (500 ml) of prepared pancake mix.