Monday, June 30, 2008

Sour Cream Pancakes

2 eggs, separated
1 1/2 cups buttermilk (should you not have buttermilk in the fridge - although if you like to bake at all, you really should - you can sour some regular milk with a Tbsp of vinegar.)
1/2 cup sour cream. We've also used plain yogurt in a pinch, and it worked fine.
1/4 cup butter, melted
1 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp salt

In a large bowl, mix together the yolks, milk and sour cream until well blended. Add the butter and just stir until it's combined.
In a separate bowl, sift together the flour, baking soda and salt. Add it to the yolk/milk mixture and beat until smooth.
Beat the egg whites until they're stiff but still moist. Gently fold the yolks into the batter.

Get your griddle moderately hot and give it a light coating of non-stick spray. We make our pancakes rather small, but you can make them however big you like. Flip them over when little bubbles appear on the top, and when the bottom is a nice golden brown. It will only need to cook briefly on the other side.

Now go get your maple syrup and eat some pancakes.

5 comments:

Angeline said...

Yum! I'm not eating MacDonalds' hotcakes anymore now! mark my words!

FlipFlop Mom said...

GOSH!! I love pancakes with REAL maple syrup.. YUM!!!!

bren j. said...

It is breakfast-time and the pancakes are on the griddle. So far, so good, but we'll stick with Roger's Golden Syrup....SO good!
Thanks for the recipe, Beck. (Oh, and we're using yogurt - yum!)

Rach the Bach said...

I've been reading through some of your last posts about your menu planning, etc. and you simply exhaust me with your boundless energy! I wish #1) that my husband was as open-minded about what to eat as your family is, and #2) that I had the stamina it takes to do the kind of meals you do. Good stuff!

(^oo^) bad girl (^oo^) said...
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