Good Old Fashioned Pancakes
large eggs, separated
full-fat sour cream
dark brown sugar
all purpose flour
(+ 2 tbs )
butter, for the pan
maple syrup, for serving
In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
In a separate large bowl add flour.
Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don’t worry if there’s a lot of clumps left.
Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
With a rubber spatula fold egg whites into flour/sour cream mixture, stirring until fully incorporated.
Melt 1 tablespoon of butter in a large skillet over medium heat.
Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don’t blend together.
Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
Top pancakes with syrup, butter, and blueberry applesauce, and anything else your heart desires! (recipe for applesauce coming soon)!
Baker by Nature