Makes 16 4-inch pancakes, 4-6 servings
1 cup sour cream
3 large eggs, separated
2 tablespoons melted
7 tablespoons cake
1 tablespoon sugar
1/2 teaspoon baking
1/2 teaspoon salt
1. Whisk the sour cream and egg yolks together in a medium mixing bowl. Whisk in the melted butter. Put the flour, sugar, baking soda, and salt into a sieve and sift it into the sour cream mixture. Lightly whisk until just mixed (a few lumps won't hurt anything).
2. Put the egg whites into a clean mixing bowl and beat with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter, keep it light and fluffy.
3. Pour a little oil on a nonstick griddle or large skillet. Wipe out the oil with a paper towel, leaving only the thinnest film. Heat the griddle over medium-high heat until hot. Pour about ¼ cup of batter on the griddle. Cook until little holes appear on the surface and the cooked side of the pancake - lift the edge to check - is golden brown, about 1 minute on each side. Slather on the butter and a few good glugs of real maple syrup.