Buttermilk Angel Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup sour cream
- 2 large egg whites
- 1 1/4 cups all purpose flour
- 1 1/2 tablespoons sugar
- 1 1/4 cups low fat buttermilk not non fat
- 2 large eggs separated
- 2 tablespoons butter melted and cooled
- vegetable oil as needed for cooking
- Carbohydrate 40.0703006479385 g
- Cholesterol 442.13625 mg
- Fat 17.8521183931985 g
- Fiber 1.07724507770668 g
- Protein 26.7744764813682 g
- Saturated Fat 7.4434229295365 g
- Serving Size 1 1 Serving (299g)
- Sodium 628.101792639181 mg
- Sugar 38.9930555702319 g
- Trans Fat 2.46061980386686 g
- Calories 427 calories
1. Whisk flour, sugar, baking soda, and salt together in a large bowl. 2. Stir the buttermilk and sour cream together in a medium bowl until combined. Add the 2 egg yolk and butter to the buttermilk mixture and stir well to combine. 3. Whisk all 4 egg whites in a clean bowl to soft peaks. 4. Pour the buttermilk mixture over the dry ingredients and whisk just until combined. Lumps and visible streaks of flour are good. Using a spatula, carefully fold the whites into the batter just until combined. Do not overmix; a few streaks of whites should be visible. 5. Heat about 1 tablespoon oil in a large nonstick skillet over medium low heat for 5 minutes. Ladle 2 tablespoons (1/8 cup) batter into the pan. Cook until the bottoms are evenly browned, 2 to 3 minutes. Flp and cook until golden brown on second side, 2 to 3 minutes longer.
