- 12
Ingredients
- SOUR CREAM PANCAKES:
- 2 large cage-free eggs, separated
- 1/2 cup sour cream
- 1/2 cup nonfat milk
- 4 ounces unsalted butter, melted, plus extra for cooking
- 1/2 cup pastry flour
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- FRESH BERRY SYRUP:
- 1-1/2 cups pure maple syrup
- 1/2 cup mixed fresh berries, plus extra for garnish
Preparation
Step 1
For the pancakes, put the egg yolks on a small mixing bowl, reserving the whites in a separate clean bowl. To the yolks, add the sour cream, milk, and melted butter. Whisk until thoroughly combined.
In a larger mixing bowl, sift together the pastry and all-purpose flours, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and, pour in the egg yolk mixture. Whisk just long enough to blend the wet and dry ingredients, but do not overmix.
With the clean beaters of a hand-held electric mixer at medium speed, beat the egg whites until they're stiff enough to hold firm peaks when the beaters are lifted out, but are still shiny and moist-looking.
Stir a dollop of the egg whites into the bowl of batter. Then, with a rubber spatula, fold in the remaining whites until just a few streaks of white remain.
Preheat the oven to its lowest setting while you leave the batter to rest for about 15 minutes.
Heat a nonstick griddle or a large nonstick frying pan over medium heat. Brush the surface lightly with butter.
Using a 1/4-cup measure to scoop up the batter, pour individual pancakes on the griddle. When each pancake is golden brown on one side and its surface is covered with small bubbles, after 1 to 2 minutes, use a wide spatula to turn it over; cook the other side until golden brown. As the pancakes are done, transfer them to a tray lined with a clean kitchen towel and keep them warm in the oven.
While the last batch of pancakes is cooking, prepare the Fresh Berry Syrup. Put the maple syrup and the berries in a small saucepan. Warm them together over medium-low heat, stirring occasionally, until the syrup is warm and the berries have just begun to soften and give up a little of their juices.
To serve, arrange the pancakes stacked or overlapping on individual warmed serving plates. Pass the syrup-berry mixture in a serving bowl, or spoon it over the pancakes before serving. Garnish with extra berries.