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Author Notes: My mom used to make these pancakes for when we were kids, but never shared her recipe. After trying to duplicate them for years, With some inspiration from the book Brunch by Marc Meyer and Peter Meehan, I finally got it right. Now my kids love them, and the recipe is recorded for posterity! —cheesypennies
- 1 cup buttermilk (can use regular if you like)
- 1/2 cup sour cream
- 4 large eggs, separated
- 1 cup flour
- 1 teaspoon brown sugar
- 1/2 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons butter, melted, plus extra for cooking the pancakes and serving
- powdered sugar, for serving
- Stir the milk, sour cream and egg yolks together in a large mixing bowl.
- Whisk the flour, brown sugar, baking soda, and salt together in a separate bowl, then add to the milk mixture, along with the melted butter. Mix until smooth. Let this sit.
- Whip the egg whites until stiff peaks form, then gently fold them into your batter, 1/2 at a time, with a rubber spatula. Don't worry if there are a few stripes in your batter afterward -- they keep the pancakes light and fluffy.
- Heat a large skillet or griddle over medium low heat for a minute or two, then grease the pan with a generous amount of butter. When it starts to sizzle, turn up the heat to medium and ladle in 3 1/2-4 inch pancakes. After a couple of minutes, when the edges are beginning to dry out, flip the pancakes over and cook for another couple of minutes. You can keep these warm on a heated plate while you finish up, or just serve them as they are ready.
- To serve: Drizzle each pancake with a little more melted butter, and sprinkle with powdered sugar. Pass warmed syrup on the side.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
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