“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.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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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