Whisk together buttermilk, egg yolks and melted butter in a small bowl. Beat egg whites in a clean small bowl until stiff peaks form. Make a well in center of dry ingredients. Gently fold in egg whites. Grease griddle with shortening, if necessary.
Griddle is ready when a few drops of water bubble and skitter rapidly around.
Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about nine 4-inch pancakes. Recipe can be doubled. All rights reserved.