Lighter Than Air Pancakes

"America's Test Kitchen"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
11
Yields:
25 pancakes
Advertisement

ingredients

Advertisement

directions

  • Whisk the flour, sugar, baking soda, and salt together in a bowl.
  • In another bowl, whisk the buttermilk, sour cream, egg yolks, and melted butter together.
  • In a big bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.
  • Increase speed to med-high and whip the whites to soft peaks, 1-3 minutes.
  • Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).
  • Carefully fold in the whipped whites using a rubber spatula until just combined with a few streaks.
  • Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes; brush the pan bottom with a thin layer of the oil.
  • Using 1/8 cup (2 tablespoons) of batter per pancake, add the batter to the skillet (4 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes.
  • Flip the pancakes and continue to cook until golden brown, about 1 1/2 minutes.
  • Serve pancakes immediately, while repeating with the remaining batter, brushing the skillet with oil as needed.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes