Sour Cream Pancakes
Author: 
Recipe Type: Breakfast
Serves: 16 pancakes
 
Create fluffy, rich pancakes by adding sour cream and whipped egg whites. Spruce up the traditional griddle cake with added blueberries.
Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 cup whole milk
  • 2 large eggs, separated
  • 4 tablespoons unsalted butter, melted and cooled, plus additional for cooking pancakes
  • 1 teaspoon vanilla
  • 1 cup blueberries (optional), dusted with 1 tablespoon flour
Instructions
  1. In a medium mixing bowl, sift together the flour, sugar, baking soda and salt. Set aside.
  2. In a small mixing bowl, combine the sour cream, whole milk, egg yolks, melted butter and vanilla. In a separate bowl, Whip the egg whites until soft peaks form.
  3. Add the sour cream mixture to the flour mixture and just combine (batter will be lumpy and that’s ok). Gently fold in the egg whites. If desired, fold in the blueberries.
  4. In large non-stick pan, or flat griddle, melt enough butter over medium heat to coat the pan. I like to use clarified butter or ghee for this step, but butter works well. You may need to add more as you work through the batches. It just has to be watched because it has a tendency to burn. When the griddle is evenly heated, add about a ¼th a cup of batter to the griddle. When the top of the pancake is dotted with bubbles and the bottom is brown, flip over and cook for another minute or so. Remove from the griddle and serve. Alternatively, put the oven on low (170-200 degrees Fahrenheit), and keep the pancakes in the oven until needed.
Recipe by Honest Cooking at https://honestcooking.com/sour-cream-pancakes/