Yield: 4 servings
|3 \N||Eggs; separated|
|1½ cup||Sour cream|
|1¼ cup||Flour, all-purpose|
|1 teaspoon||Baking powder|
|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