A couple blasts of cold air from Canada cooled things down quite a bit here in Upper Michigan this week. This early fall like weather put us in the mood for pancakes, so I decided to give this Cloud cakes Recipe a try.
This is basically a pancake recipe that’s a little bit on the lighter side. Egg whites are gently mixed into the batter to give the pancakes a lighter texture.
Serving them with butter and maple syurp turned them into a delicious treat.
- 1¼ cups all-purpose flour
- 1 ½ tablespoons sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¼ cups buttermilk
- ¼ cup sour cream
- 2 large eggs separated plus 2 extra egg whites
- 2 tablespoons butter (melted and cooled)
- Vegetable oil for frying
- in a large bowl mix together the flour, sugar, salt, and baking powder. In a separate small bowl mix together the buttermilk and sour cream until combined.
- In a medium size bowl using an electric mixer beat the egg whites until soft peaks form.
- Stir the egg yolks into the buttermilk mixture until combined, and then into the dry ingredients until just moistened. (The batter will not be smooth – lumps are ok) gently fold in the egg whites until just combined. (Don’t over mix)
- Lightly oil a skillet or electric griddle on medium high heat. Spoon the batter onto the skillet, or griddle, for the size pancakes desired. Cook until pancakes are well browned and starting to bubble on top. Flip, and cook until done and browned on the other side. (If pancakes are getting too brown before bubbles start to form reduce heat. (For my electric griddle 300F. is perfect.)