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Sour Cream Pancakes

Makes 16 4-inch pancakes, 4-6 servings 1 cup sour cream 3 large eggs, separated 2 tablespoons melted    butter

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

Vegetable oil


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.

Per serving (based on 6 and without toppings): 200 calories, 5 grams protein, 11 grams carbohydrates, 2 grams sugar, 15 grams fat, 120 milligrams cholesterol, 380 milligrams sodium, no dietary fiber.EndText