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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Makes angel cakes — pancakes made with beaten egg whites Ingredients:
1 1/4 cups all-purpose flour |
1 1/2 tablespoons sugar |
1 teaspoon baking soda |
3/4 teaspoon table salt |
1 1/4 cups low-fat buttermilk |
1/4 cup sour cream |
2 large eggs, separated, plus |
2 egg whites |
2 tablespoons unsalted butter, melted and cooled |
1 -2 tablespoon vegetable oil |
maple syrup, for serving |
Directions:
1. To make batter: In large bowl, whisk together flour, sugar, baking soda and salt. Set aside. In medium bowl, stir together buttermilk and sour cream until combined. Add egg yolks and butter to buttermilk mixture. Stir well to combine. In large bowl, use electric mixer or balloon whisk to beat all 4 egg whites until soft peaks form. Pour buttermilk mixture over dry ingredients. Whisk until just combined. (Note: Batter should be lumpy, with visible streaks of flour.) Using spatula, carefully fold whites into batter until just combined. (Note: Do not overmix — a few streaks of whites should be visible.).
2. To cook cloudcakes: In large, nonstick skillet, heat 2 teaspoons oil over medium-low heat. Using 1/8-cup measure or small ladle, spoon batter into pan. Cook for 2 to 3 minutes or until bottom is evenly browned. Flip pancakes. Cook for 2 to 3 minutes or until second side is golden brown. Serve immediately. Cook remaining batter, using more vegetable oil as needed to grease pan.
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