Prep 15 mins
Cook 15 mins
From All recipes. These are great served with preserves, applesauce, or a dusting of cinnamon sugar.
- 4 extra large eggs, yolks
- 236.59 ml all-purpose flour
- 2.46 ml salt
- 29.58 ml white sugar
- 236.59 ml milk
- 44.37 ml sour cream
- 4 egg whites
- 44.37 ml vegetable oil
- In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks gradually. Stir in the Sour Cream.
- In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whites into the batter.
- Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 T of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.
Fantastic! I used unsalted butter instead of oil, and the result was still delicious. I didn't really get the instructions on how to beat the eggs, but I guess I guessed right since it still turned out fine.
It is fun to make and very tasty and delicious. I would recommend making this for breakfast, but when I made this it took over an hour to make.
The pancakes them selves didn't taste too bad. However, they were a nightmare to cook. They wouldn't thin out, they tore and were just plain difficult to work with. We ended up serving then just as flat puffy pancakes with fresh cut strawberries and hot currant jelly.