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  • 1 egg, separated (or not)

  • ½ cup sour cream

  • ⅓ cup milk

  • 2 tablespoons melted butter, cooled

  • ¾ cup flour

  • 1 tablespoon sugar

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  1. Mix the egg yolk (or whole egg), sugar, sour cream, and milk together. (Note: most of the times I’m lazy and just add the whole egg, skipping folding in the egg whites).

  2. Mix the flour, baking powder, and salt together and mix with the wet ingredients. Do not overmix.

  3. Add in the melted butter.

  4. Beat the egg white till soft peaks form. Fold gently into the batter; again, a little bit imperfectly mixed is better than overmixing and developing gluten which will make the pancakes tough.

  5. Cook on a griddle or frying pan, using extra butter as needed to prevent sticking.

Notes

  • Plain Greek yogurt can be substituted for the sour cream.

Modifications

  • Decreased sugar from the original recipe. Too sweet!

  • Usually, use whole eggs rather than messing with folding in egg white foam.