Description
Create fluffy, rich pancakes by adding sour cream and whipped egg whites. Spruce up the traditional griddle cake with added blueberries.
Ingredients
Units
Scale
- 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