Lee's Cloudcake Pancakes #843 7/07

Categories:
brunch, New 2007

1 1/4 cups flour
1 1/2 tablespoon sugar
1 teaspoon baking soda
3/4 ye Salt
1 1/4 cups buttermilk
1/4 cup sour cream
2 large eggs, separated; plus 2 egg whites
2 tablespoon unsalted butter; melted & cooled
vegetable oil; for frying

Whisk flour, sugar, baking soda, and salt together in a large bowl. In a separate medium bowl, stir buttermilk and sour cream together; add egg yolks and butter, stir to combine. Beat all egg whites together until soft peaks form. Pour buttermilk mixture over dry ingredients, mix until just combined (batter should be lumpy with visible streaks of flour) using a rubber spatula, carefully fold egg whites into the batter until just combined. Do not overmix, a few streaks of whites should be visible. Heat 2 teaspoons of oil on a griddle over medium low heat, Using a 1/4 cup measure, pour batter onto griddle. Cook until bottoms are evenly browned, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, 2 to 3 minutes longer. Add more oil as needed to griddle.

Contributor: Lee

Yield: 5 servings