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Sour Cream-Vanilla Pancakes


© Molly Katzen

4 servings

These are the lightest, fluffiest pancakes imaginable - like eating clouds for breakfast! Ideally, you should separate the eggs ahead of time so that they can come to room temperature, but if you forget and want to make this spontaneously with cold, separated eggs, it will still work just fine.

Ingredients:

  • 4 large eggs
  • 1 cup all-purpose flour
  • 2 packets SweetLeaf SteviaPlus
  • 1 ½ teaspoons baking powder
  • ½ teaspoon powdered vanilla
  • ¼ teaspoon salt
  • 2/3 cup sour cream
  • 6 tablespoons milk
  • Nonstick spray or butter for the griddle
  • Toppings of your choice

    Separate the eggs, placing the yolks in a small bowl and the white in a large one. Preheat griddle.

    Combine the flour, SteviaPlus, baking powder, vanilla powder, and salt in a medium-large bowl. In a separate bowl, beat together the sour cream milk, and egg yolks until smooth. Add this mixture to the dry ingredients, and stir until thoroughly combined.

    Beat the egg whites until they form soft peaks, then slide the beaten whites into the batter. Use a rubber spatula in a circular motion from the bottom of the bowl to fold everything together. The mixture should be fairly - but not perfectly uniform.

    Spray the hot griddle with nonstick spray, and if desired, melt in a little butter. Scoop up large spoonfuls of the fluffy batter and place on the hot griddle. Fry the pancakes on each side for about 3 to 4 minutes, or until light golden brown. (Turn only once or they could become tough.)

    Serve hot, with toppings(s) of your choice.

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