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
Ingredients
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1 cup
buttermilk (can use regular if you like)
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1/2 cup
sour cream
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4
large eggs, separated
-
1 cup
flour
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1 teaspoon
brown sugar
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1/2 teaspoon
baking soda
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1 pinch
salt
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2 tablespoons
butter, melted, plus extra for cooking the pancakes and serving
-
powdered sugar, for serving
Directions
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Stir the milk, sour cream and egg yolks together in a large mixing bowl.
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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.
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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.
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To serve: Drizzle each pancake with a little more melted butter, and sprinkle
with powdered sugar. Pass warmed syrup on the side.
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