1 cup wheyor buttermilk
1/2 cup sour cream
4 large eggsseparated
1 cup whole-wheat flour
pinch salt
3/4 tsp baking soda
2 tbsp melted butter
more butterfor cooking and serving
Add and whisk. Place whey, sour cream, egg yolks in a large bowl.
Whisk it well.
Add flour, baking soda, salt, melted butter.
Whisk it well. Until it is a smooth batter.
THIRD:
Beat it. Beat egg whites in a medium bowl until stiff peak.
FOURTH:
Fold it. Add egg white into the flour mixture,
Gently fold it with spatula.
Do not over work it.
Leave some larger pieces of egg white. They will make it more airy.
FRY IT!
Fry them. Heat a frying pan over low-medium heat.
Grease with a bit of butter.
Pour batter to make 4 inches pancakes.
Fry them for a few minutes.
When the bottom of the pancakes are browned flip them over and fry them for another 2-3 minutes.
Repeat with the remain batter.
SERVE THEM.
Enjoy them in the morning. Serve them warm with butter and maple syrup. Perfect for Sunday breakfast or brunch.
