Fluffy sour cream pancakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 |
Directions
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