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3 eggs, separated
1 1/2 tsp baking powder
3/4 cup skim milk
1 1/2 Tbl sugar
3/4 cup sour cream
dash of salt
1 c. plus 2 Tbl flour
3/4 cup butter, melted
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Combine egg yolks, milk and sour cream and stir well. Combine dry ingredients and gradually add to sour cream mixture, stirring until smooth. Stir in melted butter. Beat egg whites until stiff peaks form. Gently fold into flour mixture. For each pancake pour about 1/4 cup batter onto hot, lightly greased griddle. Turn pancakes when tops are covered with bubble. Yields about 16 pancakes.
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More The Shepherds' Inn Bed & Breakfast, Inc. Recipes:
Frozen Breakfast Fruit
| Ham, Swiss and Asparagus Crepes
| Peach French Toast
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