Wednesday, August 27, 2014
Inquirer Daily News

Sour Cream Pancakes

Canal House.

6 serving(s)

1 cup sour cream

3 large eggs, separated

2 tablespoons melted butter

7 tablespoons cake flour

1 tablespoon sugar

1/2 teaspoon baking soda

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.

Tagged as: | Main dish

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