Source of Recipe
From "The Big Book of Breakfast" by Maryana Vollstedt
"For birthdays and holidays, serve these light and airy pancakes. They take longer to prepare, but they make breakfast festive."
List of Ingredients
◦ 4 large eggs, separated
◦ 1 cup all-purpose flour
◦ 2 tablespoons sugar
◦ ¼ teaspoon salt
◦ 1 cup milk
◦ 3 tablespoons sour cream
◦ ¼ cup melted butter
In a large bowl, using an electric mixer, beat egg yolks until lemony in color.
In a medium bowl, combine flour, sugar, and salt. Add yolks. Add milk, sour cream, and melted butter and mix well. In a medium bowl, with clean batters in the mixer, beat egg whites until soft peaks form. Fold into batter.
Preheat a nonstick griddle or skillet over medium-high heat. Lightly spray or brush with vegetable oil. Pour ¼ cup batter onto griddle for each pancake. Cook until bubbles form on top, about 2 minutes. Turn and cook until golden on the other side, about 1 minute longer. Serve with toppings of your choice.
Makes about 9 pancakes