In The Great Western Cookbook by Angelina Maria Collins, written for Western Housewifes, Mrs. Collins details her very own pancake recipe in one titled: Mrs. Collins’ Batter Cakes. I was particularly interested in this recipe as it would make use of my left over sour cream. I made tacos, and you just don’t need that much sour cream for tacos. I ALWAYS have leftover sour cream.
The recipe is fairly modern, as Mrs. Collins used several interesting techniques, for the time, to make very light pancakes. First, she separated the eggs, and whipped the whites “until frothy”. Aerated egg whites, if the bubbles are left intact through careful folding into the pancake batter, will create a very airy confection. She also employed some chemical assistance. In the days before baking powder or soda, there was, for a brief time, “saleratus”. Instead of sodium bicarbonate (modern baking soda), saleratus was usually potassium bicarbonate. Using a bicarbonate with sour cream, which is acidic, and heat would also create air bubbles, also helping to lighten the pancake. Nowadays, people largely rely on baking powder or soda alone to lighten the pancakes.
The recipe also included all the usual suspects in such a concoction: flour, eggs, and milk: 
I’ve updated it slightly to include a bit of salt and vanilla and changed some of the ratios because, well, “enough flour” just isn’t a really good descriptor for a recipe, is it?
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Sour Cream Pancakes
- Total Time: 35 minutes
- Yield: 16 pancakes 1x
Description
Create fluffy, rich pancakes by adding sour cream and whipped egg whites. Spruce up the traditional griddle cake with added blueberries.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tbsp sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) whole milk
- 2 large eggs, separated
- 4 tbsp (55 g) unsalted butter, melted and cooled, plus additional for cooking pancakes
- 1 tsp vanilla
- 1 cup (145 g) blueberries (optional), dusted with 1 tbsp flour
Instructions
- In a medium mixing bowl, sift together the flour, sugar, baking soda and salt. Set aside.
- 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.
- 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.
- 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 1/4th 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 340
Frequently Asked Questions
Why do sour cream pancakes use separated eggs?
Separating the eggs and whipping the whites to soft peaks is the technique that makes these pancakes noticeably lighter than standard recipes. The whipped whites add air to the batter before it hits the griddle. The key is folding them in gently after combining the sour cream mixture with the flour, not stirring. Overmixing after the whites go in will deflate them and undo the lift. The batter should still look a little streaky when you start ladling it onto the pan.
Can I leave out the blueberries or swap them for something else?
Yes, the blueberries are listed as optional. If you add them, dust them in 1 tablespoon of flour first so they do not sink to the bottom of the pancake. You can swap in raspberries, diced banana, or chocolate chips using the same method. Frozen blueberries work too but will tint the batter blue where they make contact, so fold them in at the very last moment and work quickly. Plain is also excellent given the richness the sour cream and vanilla already contribute.
How do I keep sour cream pancakes warm while I finish the batch?
Set the oven to between 170 and 200 degrees Fahrenheit and place a wire rack or oven-safe plate inside. As each pancake comes off the griddle, transfer it to the oven. Do not stack them directly on top of each other or the steam will make the bottoms soggy. A single layer on the rack keeps them warm and crisp on both sides for up to 20 minutes while you work through the rest of the batter. This recipe makes about 16 pancakes, so you will almost certainly need this step.
Ok, this is my new breakfast fix.
it came out so yummy