Make the Batter - Add the all-purpose flour, granulated sugar, salt, baking soda, and baking powder to a bowl. Mix well and leave to one side. In a separate bowl, add the buttermilk and milk, and gradually whisk in the egg white. In another bowl, add the melted butter and egg yolk and mix well. Add the egg yolk mixture, to the egg white mixture and mix well. Now add the bowl of wet ingredients to the bowl of dry ingredients. Mix well and then leave to rest on the side for around five to ten minutes.

Make the Pancakes - Heat a skillet or griddle pan over medium to high heat. Add some oil to the skillet, or brush the griddle with the oil. When the pan is sizzling, you can begin to make your buttermilk pancakes. Pour around 1/4 cup of batter onto the sizzling skillet, and pour as many 1/4 cup pancakes that'll fit on your skillet at one time. When the surface of the pancake begins to bubble (this usually takes a few minutes), you can flip the pancakes over and wait for the other side to brown. Once they're browned on both sides, remove them from the skillet and repeat until all pancake batter has been used.

Serve - Remove pancakes from the skillet and serve with toppings of your choice, such as maple syrup, whipped cream, or fruit. Enjoy!

Make the Batter - Grab a bowl and add the following ingredients: all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Mix the dry ingredients together well. Now make a hole in the center of the dry ingredients and pour in the melted butter, milk, vanilla extract, and one egg. Mix the ingredients in the center gently first, and then start to mix in with the dry ingredients. Stir until completely combined. If the batter is too thick, feel free to add a few more spoonfuls of milk until you get the consistency you desire. Leave the batter to rest for at least five minutes.

Make the Pancakes - Over low to medium heat, add a small amount of oil or butter to a non-stick pan or skillet. Once sizzling, add around 1/4 cup of batter into the pan and add as many as will fit into your pan at one time, but do not overcrowd. Once the pancakes begin to bubble after a few minutes, flip them over and cook until golden. Repeat this process until all batter has been used.

Serve! - Serve with toppings of your choice - maple syrup and whipped cream are my favorite!