Lighter-Than-Air Pancakes

We're usually Krusteaz buttermilk pancake people...it's just good stuff! But this morning I wanted to try this recipe. With resounding approval, I think I'll be making these again soon! Lots of, "yum! they're SO good!"



What You'll Need

1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup sour cream
2 large egg yolks, room temperature
2 tablespoons unsalted butter, melted and cooled
4 large egg whites, room temperature
1/8 tespoon cream of tartar
vegetable oil for pan



What to Do

1. Whisk the flour, sugar, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk, sour cream, egg yolks, and melted butter together, In a large bowl, whip the egg whites and cream of tartar with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip the whites to soft peaks, about 1 to 3 minutes. 
2. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix). Carefully fold in the whipped whites using a rubber spatula until just combined with a few streaks.
3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with a thin layer of oil.  Using 1/8 cup of batter per pancake, add batter to skillet. 
4. Flip pancakes and continue to cook until golden brown, about 1 1/2 minutes. Serve the pancakes immediately, while repeating with the remaining batter.

Recipe from America's Test Kitchen Family Baking Book.