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Categories:
flour sugar baking soda salt low-fat buttermilk sour cream eggs egg whites unsalted butter vegetable oil maple syrup
Viewed: 56 - Published at: 2 years agoIngredients
- 1 14 cups all-purpose flour
- 1 12 tablespoons sugar
- 1 teaspoon baking soda
- 34 teaspoon table salt
- 1 14 cups low-fat buttermilk
- 14 cup sour cream
- 2 large eggs, separated, plus
- 2 egg whites
- 2 tablespoons unsalted butter, melted and cooled
- 1 -2 tablespoon vegetable oil
- maple syrup, for serving
Method
- To make batter: In large bowl, whisk together flour, sugar, baking soda and salt.
- Set aside.
- In medium bowl, stir together buttermilk and sour cream until combined.
- Add egg yolks and butter to buttermilk mixture.
- Stir well to combine.
- In large bowl, use electric mixer or balloon whisk to beat all 4 egg whites until soft peaks form.
- Pour buttermilk mixture over dry ingredients.
- Whisk until just combined.
- (Note: Batter should be lumpy, with visible streaks of flour.)
- Using spatula, carefully fold whites into batter until just combined.
- (Note: Do not overmix a few streaks of whites should be visible.
- ).
- To cook cloudcakes: In large, nonstick skillet, heat 2 teaspoons oil over medium-low heat.
- Using 1/8-cup measure or small ladle, spoon batter into pan.
- Cook for 2 to 3 minutes or until bottom is evenly browned.
- Flip pancakes.
- Cook for 2 to 3 minutes or until second side is golden brown.
- Serve immediately.
- Cook remaining batter, using more vegetable oil as needed to grease pan.
