Ingredients:

• 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

Equipment:

• 1 large bowl (3 qt)
• 1 small bowl (1 pt)
• whisk
• egg beater
• silicone spatula
• large wire strainer or flour sifter
• griddle
• 3 oz ladle

Batter:

1. Separate eggs, whites in small bowl, yolks in large bowl. Set whites aside.
2. Use whisk to beat yolks thoroughly together.
3. Whisk sour cream and hot water into egg yolks until well mixed.
4. Add baking powder to flour and sift into large bowl over wet ingredients.
5. Use whisk to mix well. DO NOT OVERWORK.
6. 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.
7. Mix in melted butter and set aside.
8. Use eggbeater to whip egg whites until the form stiff peaks.
9. Gently fold egg whites into batter.

Cooking:

1. Heat griddle over medium-high heat. Griddle is hot enough when water sprinkled from fingers sizzles and dances over surface.
2. lightly grease hot griddle with butter.
3. 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.
4. Let cook until bottom is medium-brown. You can not judge these by bubbles surfacing and popping like other pancakes.
5. Gently flip and cook second side until brown.
6. Serve with butter and you favorite syrup, fresh fruit, preserves, or jam.