- 2 large eggs
- 8 oz (1 C) sour cream
- 8 oz (1 C) tap-hot water
- 1-3/4 C all-purpose flour
- 4 t baking powder
- 1 T melted butter
- 1 large bowl (3 qt)
- 1 small bowl (1 pt)
- egg beater
- silicone spatula
- large wire strainer or flour sifter
- 3 oz ladle
- Separate eggs, whites in small bowl, yolks in large bowl. Set whites aside.
- Use whisk to beat yolks thoroughly together.
- Whisk sour cream and hot water into egg yolks until well mixed.
- Add baking powder to flour and sift into large bowl over wet ingredients.
- Use whisk to mix well. DO NOT OVERWORK.
- Batter should flow off whisk in a slow ribbon, and slightly thicker than a normal pancake batter. Add small amounts of water or flour to adjust consistency.
- Mix in melted butter and set aside.
- Use eggbeater to whip egg whites until the form stiff peaks.
- Gently fold egg whites into batter.
- Heat griddle over medium-high heat. Griddle is hot enough when water sprinkled from fingers sizzles and dances over surface.
- lightly grease hot griddle with butter.
- Use 3 oz ladle to make pancakes. Do not spread cakes with ladle, and try to make sure the edges of the cakes do not touch.
- Let cook until bottom is medium-brown. You can not judge these by bubbles surfacing and popping like other pancakes.
- Gently flip and cook second side until brown.
- Serve with butter and you favorite syrup, fresh fruit, preserves, or jam.