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Ingredients
- 2 c. all-purpose flour
- 2 tbsp. sugar
- 1/2 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 2 c. low-fat buttermilk
- 1/3 c. sour cream
- 3 large eggs, separated, plus 1 extra egg white
- 3 tbsp. unsalted butter, melted and cooled
- 2 tsp. vegetable oil, more as needed
Preparation
Step 1
Whisk flour, sugar, baking soda, and salt together in large bowl. Stir buttermilk and sour cream together in medium bowl until combined. Add egg yolks and butter to buttermilk mixture, and stir well to combine. With electric mixer or balloon whisk, beat egg whites in large bowl to soft peaks. Pour buttermilk mixture over dry ingredients and whisk together until just combined. (The batter should be lumpy with visible streaks of flour.) Using spatula, carefully fold whites into batter until just combined. Do not over-mix—a few streaks of whites should be visible. Heat 2 teaspoons oil in large nonstick skillet over medium-low heat for 5 minutes. Using 1/8 cup measure or small ladle, spoon batter into pan. Cook until bottoms are evenly browned, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, 2 to 3 minutes longer. Serve, cooking remaining batter and using more vegetable oil as needed to grease pan.