These pancakes are very light and fluffy. I sometimes give them a cinnamon toast twist by doubling the sugar and adding 1 teaspoon ground cinnamon.
1. Whisk flour, sugar, baking soda, and salt together in a large bowl.
2. Stir the buttermilk and sour cream together in a medium bowl until combined. Add the 2 egg yolk and butter to the buttermilk mixture and stir well to combine.
3. Whisk all 4 egg whites in a clean bowl to soft peaks.
4. Pour the buttermilk mixture over the dry ingredients and whisk just until combined. Lumps and visible streaks of flour are good. Using a spatula, carefully fold the whites into the batter just until combined. Do not overmix; a few streaks of whites should be visible.
5. Heat about 1 tablespoon oil in a large nonstick skillet over medium low heat for 5 minutes. Ladle 2 tablespoons (1/8 cup) batter into the pan. Cook until the bottoms are evenly browned, 2 to 3 minutes. Flp and cook until golden brown on second side, 2 to 3 minutes longer.
Overmixing the batter will develop gluten and result in tough pancakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 427 | ||
Calories from Fat: 161 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 442.1mg | 136 % | |
Sodium 628.1mg | 22 % | |
Potassium 413.9mg | 11 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 39g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 427
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