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For maximum rise, allow eggs and buttermilk to come to room temperature before using them. Although these pancakes are best served in batches, they can be kept warm for up to 20 minutes. Place pancakes in single layer on a cooling rack coated with cooking spray on a baking sheet and put in middle of 200-degree oven.
1-1/4 cups all-purpose flour
1-1/2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
1-1/4 cups low-fat buttermilk
1/4 cup sour cream
2 large eggs, separated plus 2 extra egg whites
2 tablespoons unsalted butter, melted, cooled
1-2 tablespoons vegetable oil, divided
Whisk flour sugar, baking soda and salt together in a large bowl. In separate medium bowl, stir buttermilk and sour cream together until combined. Add egg yolks and butter to buttermilk mixture; stir well to combine.
With electric mixer or balloon whisk, beat all 4 egg whites in large bowl into soft peaks.
Pour buttermilk mixture over dry ingredients; whisk until just combined. (Batter should be lumpy, with visible streaks of flour.) Using rubber spatula, carefully fold whites into batter until just combined. Do not overmix, a few streaks of whites should be visible.
Heat 2 teaspoons oil in large nonstick skillet over medium-low heat for about 5 minutes. Using 1/8 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 to grease pan.
Makes 25 (3-inch) pancakes, about 6 servings.