What is Megan's criteria for assessing the excellence of her recipe? We can only speculate, since she doesn't explain her reasons. We must accept them gratefully, since we are not her manly equal. So let's take a look at her recipe, which she took from Betty Crocker's 1950 Picture Cookbook. My comments are in red.
The funny thing about our modern era is that anyone interested in food and cooking probably watches food tv and knows everything Megan is trying to teach, and maybe more. She's not educating the unsophisticated rabble who must depend on her wisdom and good taste to develop beyond boxed mixes and supermarket ground beef, she's reprinting a 60-year-old recipe from her mother's cookbook. Badly.
Several hours/night before: Soften 3 tablespoons (a little less than half a stick) of unsalted butter(1) We have something called a microwave oven now, dear. It will do this for you in seconds.
Start by separating 3 eggs (you can use something like this if you don't know how to separate eggs by passing the yolk back and forth between the two half shells. I have a little plastic one that cost $2 or so, which I bought at a kitchen store.) Separating eggs is totally unnecessary. It's a good idea for waffles, which should be extremely light, but overkill for pancakes.
In a mixing bowl, beat the yolks with a hand mixer or whisk.
Add 1 2/3 cup of buttermilk and 1 tsp baking soda. And then what? Let them
sit, while the acid in the buttermilk and the alkaline baking soda release all their carbon dioxide too soon?
With a stand mixer or hand mixer, begin beating the egg whites until they are stiff and glossy.
1 1/2 cups sifted(2) all purpose (not self-rising) flour1 tsp baking powder1 tablespoon sugar1/2 tsp salt That seems like a lot of salt and not nearly enough baking powder.
Add sifted dry ingredients to the liquid. What about the butter?
Check your eggs. If they're stiff and glossy, and a scoop stays on the spoon even when it's tilted vertical, they're done. Be careful not to overbeat, as they'll separate.
Don't add the egg whites yet. Instead, beat in the softened butter and
1/2 tsp vanilla. No, you should beat the butter into the yolks so they emulsify properly and eventually mix evenly into the batter.
Once all these ingredients have been harmoniously blended, you
gently fold in your egg whites. Folding means you don't stir; you ever so
delicately bring liquid from the bottom of the bowl and pull it over the egg
whites, repeating until the egg whites have blended with the rest. The object is
to keep the air beaten into the egg whites where it belongs: in your batter,
making it light and fluffy. Air is something of an escape artist, but as long as
you're gentle, you should be fine. (Even if you're not gentle, the pancakes will
taste fine; they just won't be as fluffy.) Oh, now you're worried about losing air.
Cook the way you would normally cook pancakes, but be aware that the batter is very thick, and the pancakes will surprise you with their height. Don't worry about this. The inside is light and fluffy, and soaks up an amazing amount of syrup. For best results, use a stainless steel or aluminum pan, which may require you fry them in butter, but will give you a crisper exterior than you can get with nonstick. Yeah, go ahead, cook them in an aluminum pan, the worst possible type.
(1.) If you don't have unsalted butter, you may use salted butter, and omit the salt later in the recipe And end up using much, much less salt. Which, on second thought, might be an improvement.
(2.) i.e. you sift a couple of cups of flour, and then scoop 1 1/2 cups of flour into the sifter to sift together with the other dry ingredients