Categories: Breakfast, Pancakes

Ingredients

• 1 1/4 cups all-purpose flour (6 1/4 oz.)
• 1 1/2 tablespoons sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1/4 cup sour cream
• 2 large egg yolks, room temperature
• 2 tablespoons unsalted butter, melted and cooled
• 4 large egg whites, room temperature
• 1/8 teaspoon cream of tartar
• vegetable oil, for the pan

Directions

1. Whisk the flour, sugar, baking soda, and salt together in a bowl.

2. In another bowl, whisk the buttermilk, sour cream, egg yolks, and melted butter together.

3. In a big bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.

4. Increase speed to med-high and whip the whites to soft peaks, 1-3 minutes.

5. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).

6. Carefully fold in the whipped whites using a rubber spatula until just combined with a few streaks.

7. Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes; brush the pan bottom with a thin layer of the oil.

8. Using 1/8 cup (2 tablespoons) of batter per pancake, add the batter to the skillet (4 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes.

9. Flip the pancakes and continue to cook until golden brown, about 1 1/2 minutes.

10. Serve pancakes immediately, while repeating with the remaining batter, brushing the skillet with oil as needed.

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