These pancakes really took me by surprise! It takes a little more time, but is so worth it. Hubby gave these a 10!
10 ounces (2 cups + 2 Tablespoons) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons sugar or monkfruit blend
2 large eggs, room temperature, separated
1 teaspoon vanilla
1 1/2 cups (12 ounces on scale) buttermilk, slightly warmed
1 cup (8 ounces on scale) sour cream
4 tablespoons unsalted butter, melted, plus more for serving
Warm maple syrup
Separate eggs.
Place dry ingredients in a medium mixing bowl and whisk
Place the egg whites in a smaller mixing bowl and beat until stiff peaks form. Set aside.
In a large mixing bowl, beat together the egg yolks, vanilla, buttermilk, and sour cream on low for just a few seconds.
While mixing, slowly drizzle in melted butter.
With a large spoon, stir in dry ingredients until just mixed.
Carefully fold in the egg whites.
Heat up a griddle or skillet over medium heat, or 350 degrees.
Add a small pat of butter to the skillet and then scoop about 1/3 cup of pancake batter onto the skillet. You can use 1/4 cup, 1/3 cup, or 1/2 cup measuring cups depending on how large you want your pancakes to be.
Cook about 2 to 2-1/2 minutes on each side.
Serve with butter, maple syrup, fresh berries, and whipped cream.
Adapted from Modern Honey adapted from Serious Eats
