I have a husband that loves maple syrup as a result I am always looking for different ways that he can enjoy maple syrup for breakfast. These light and fluffy pancakes are seriously the best pancakes ever! They are only the size of a silver dollar and they have a tangy kick from sour cream. What makes them so light and fluffy? Beaten egg whites are what make these the best pancakes ever!
They may take a little more time than a boxed mix but they are well worth the effort. Because these pancakes are so small you can serve yourself a plate heaping with these tiny golden-brown fluffy pancakes. Next time we have company coming to visit I will be serving them these best pancakes ever!
Best Pancakes Ever
¼ cup flour
1 tsp. Sugar
¼ tsp. Salt
1/8 tsp. Ground nutmeg
3 large eggs, separated
½ cup sour cream
1-2 Tbsp. Oil
Whisk the flour, sugar, salt, and nutmeg in a large bowl. Beat the egg yolks and sour cream in a medium bowl until smooth. With an electric mixer, beat the egg whites in a large bowl until soft peaks form. Stir the egg yolk mixture into the flour mixture until just combined. Expect the batter to be lumpy with visible streaks of flour. Using a spatula gently fold the egg whites into the batter until just combined. Do not over mix.
Heat 2 tsp. of oil in a large non-stick skillet over medium low heat for 5 minutes. Drop the batter by tablespoons into the pan. Cook until the pancakes are evenly browned on both sides, 3-4 minutes, Repeat with the remaining batter, using additional oil if necessary.
Serve immediately with real maple syrup!