Sour Milk Pancakes
- 2 cups milk
- 2 tablespoons vinegar
- 2 eggs separated
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 cup melted butter - (1 stick)
- Oil or shortening for greasing
Put milk in small bowl and stir in vinegar. Let it sit 10 minutes for vinegar to sour milk. Put egg yolks in another bowl and stir in sour milk, mixing well.
In another bowl, mix flour, sugar, salt and baking soda with fork. Add flour mixture to yolk mixture and beat until smooth. Stir in melted butter and mix until well blended.
Using hand-held rotary egg beater or electric beater, beat egg whites until stiff but still shiny, 2 to 3 minutes. Using a spatula, gently fold eggs whites into batter. Batter will be thin.
Coat bottom of nonstick skillet with oil or shortening. Heat over medium heat. Pan is ready when, holding your hand an inch from skillet bottom, skillet feels hot.
Drop 2 to 3 tablespoons batter per pancake into skillet; you should be able to cook 2 or 3 at a time. As soon as pancakes have some bubbles on top, 2 to 3 minutes, turn them with a spatula and cook 6 to 8 seconds.
Place on heat-proof plate and stack in 225-degree oven to keep warm, or serve from skillet to guests as they are cooked. Offer maple syrup, jam and butter.
Variation: Batter also can be used for waffles. Pour 1 cup batter for each waffle onto hot waffle iron; waffles are done when steam stops escaping iron, about 6 minutes.
This recipe yields 2 dozen (3-inch) pancakes or 6 (8-inch) waffles.
Each pancake: 65 calories; 115 mg sodium; 22 mg cholesterol; 4 grams fat; 7 grams carbohydrates; 2 grams protein; 0.02 gram fiber.
Each waffle: 349 calories; 612 mg sodium; 118 mg cholesterol; 19 grams fat; 36 grams carbohydrates; 9 grams protein; 0.11 gram fiber.