For years, I have been extremely loyal to this Buttermilk Pancake Recipe. We have been flipping cakes almost weekly on Sundays since they seem to be Mini Whipped’s favorite food. Today, I got a little hankering to try something different.
This Cinnamon Sour Cream Pancake recipe has been in my recipe binder for at least 5 years and I have never made it. Matter-of-fact, it is the FIRST recipe in my three-ring binder so I see it every time I open the book. As I write this I realize just how absurd that is. I must have opened my binder of gathered recipes and glanced at this Cinnamon Sour Cream Pancake recipe over one-hundred times.
Why haven’t I made it before or discarded it? I think I was a little intimidated by separating the eggs and fluffing the whites separately. Not that the steps seem difficult, it just seemed like extra hassle and extra dishes to clean. I haven’t tossed it because the combo of ingredients always looked so promising. I copied this recipe from some cookbook and must say sorry to the anonymous cookbook author. It has been so long, I don’t remember who you are to give you credit.
When making these pancakes this morning, I realized that it would be easiest to let my Kitchen Aid do the work with the egg whites, while I prepared the rest of the recipe. It was really quite simple and the cloud-like cakes touched with fragrant cinnamon were well worth the effort.
Cinnamon Sour Cream Pancakes
Makes 8 4-inch pancakes
2 large eggs, separated
1 cup sour cream (light works just fine)
1 Tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 Tablespoon butter for cooking
Unsalted butter and pure maple syrup for serving
Beat the egg whites in a bowl until soft peaks form. Set aside. Whisk the egg yolks and sour cream together. Add the sugar and cinnamon and whisk until blended. Combine the flour, baking powder, and salt in a bowl. Stir the flour mixture into the batter then gently fold in the egg whites.
Melt the butter in a skillet or on a griddle. In batches, spoon the batter into the skillet and spread slightly, making a 4 inch pancake. Cook until small bubbles form and the bottom is light brown. Flip and cook the second side until golden. Keep warm until all pancakes are cooked and serve immediately with butter and pure maple syrup.PRINT RECIPE