Serves 4

These light-as-air pancakes are best served with maple syrup. Home stovetops vary, so you may need to adjust the burner setting between medium-low and medium. For maximum rise, allow the eggs and buttermilk to come up to room temperature before using them. Low-fat buttermilk works best in the recipe – if using fat-free buttermilk, reduce the amount to 1 cup plus 2 tablespoons. Although these pancakes are at their puffiest when served in batches, they may be kept warm on a cooling rack sprayed with vegetable oil cooking spray and placed over a sheet pan in a 200-degree oven for up to 20 minutes.

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups low-fat buttermilk (see headnote)

1/4 cup sour cream

2 large eggs, separated, plus 1 extra egg white

2 tablespoons butter, melted and cooled

1. Whisk flour, sugar, baking soda, and salt together in large bowl. Stir buttermilk and sour cream together in medium bowl until combined. Add egg yolks and butter to buttermilk mixture, and stir well to combine. With electric mixer or balloon whisk, beat egg whites in large bowl to soft peaks. Pour buttermilk mixture over dry ingredients and whisk together until just combined. (The batter should be lumpy with visible streaks of flour.) Using spatula, carefully fold whites into batter until just combined. Do not over-mix—a few streaks of whites should be visible.

2. Heat 2 teaspoons oil in large nonstick skillet over medium-low heat for 5 minutes. Using 1/4-cup measure or small ladle, spoon batter into pan. Cook until bottoms are evenly browned, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, 2 to 3 minutes longer. Serve, cooking remaining batter and using more vegetable oil as needed to grease pan.

Published in: on October 6, 2010 at 12:14 pm  Comments (17)  

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17 CommentsLeave a comment

  1. Hi there, We make our pancakes similarly, but they are never as good kept warm in the oven as they are fresh off the griddle. That slightly crispy edge and light, fluffy texture in the middle succumbs to a more uniformly soft texture. Any tricks to keeping them as good, e.g. if we cook pancakes for company? Or is it best to eat them right away?

  2. Chris, these sound wonderful, of course. But one thing I prefer about my own recipe that I developed is that the eggs go in all at once. I don’t know why, but I just don’t want to whip egg whites separately for pancakes. I guess it’s an attempt at “loosening up” a little!

  3. Thank You man

  4. Our favorite pancake recipe (“Appalachian Griddle Cakes”) whips the egg whites and uses buttermilk but forgoes the sour cream and uses cake flour. Scrumptious. I’m sure these are similar. My kids call these the “no syrup pancakes” because you can eat them like breakfast cookies…

    • I’d love to try the recipe for the Appalachian Griddle Cakes. I’ve searched but no luck so far with one that uses whipped egg whites and buttermilk. Would you mind posting the recipe?

  5. Hi Christopher, thank you for sharing this recipe. Best wishes to you.

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