Yield: 4 servings
Measure | Ingredient |
---|---|
3 \N | Eggs; separated |
1½ cup | Sour cream |
1 teaspoon | Soda |
1¼ cup | Flour, all-purpose |
2 teaspoons | Sugar |
1 teaspoon | Baking powder |
½ teaspoon | Salt |
3 tablespoons | Butter (or marg.); softened |
Beat egg yolks well. Combine sour cream and soda; stir into egg yolks. Combine flour, sugar, baking powder, and salt; stir into sour cream mixture. Add butter, and beat on medium speed of electric mixer 30 seconds. Beat egg whites until stiff peaks form; fold whites into batter.
For each pancake, pour about ¼ cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.
SOURCE: Southern Living Magazine, October 1979. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-27-94