“The key to this recipe is not to overbeat the egg whites--you only need soft peaks. Don't be scared away by separating the eggs because this really is a very quick and simple pancake recipe that requires only a little more effort than a pancake mix. The egg whites keep them light and the sour cream gives it a nice tang. I can see why kids would like these--they're kid-sized.I found this recipe in America's Best Lost Recipes/America's Test Kitchen. The recipe is from Dawn Karrington in Kissimmee, Florida. Her Grandma made them for her, and she makes them for her kids today.”

Ingredients Nutrition


  1. Whisk the flour, sugar, salt, and nutmeg in a large bowl.
  2. Beat the egg yolks and sour cream in a medium bowl until smooth.
  3. With an electric mixer or whisk, beat the egg whites in a large bowl to soft peaks.
  4. Stir the egg yolk mixture into the flour mixture until just combined. The batter should be lumpy with visible streaks of flour.
  5. Using a spatula, carefully fold the whites into the batter until just combined. Do not overmix--a few streaks of white should be visible.
  6. Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes.
  7. Drop the batter by tablespoons into the pan.
  8. Cook until the pancakes are evenly browned on both sides, 3 to 4 minutes.
  9. Repeat with the remaining batter, using additional vegetable oil as needed to grease the pan and serve with butter and syrup.

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