Fluffies

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The key to this recipe is not to overbeat the egg whites--you only need soft peaks. don't be scared away by separating the eggs because this really is a very quick and simple pancake recipe that requires only a little more effort than a pancake mix. the egg whites keep them light and the sour cream gives it a nice tang. i can see why kids would like these--they're kid-sized.i found this recipe in america's best lost recipes/america's test kitchen. the recipe is from dawn karrington in kissimmee, florida. her grandma made them for her, and she makes them for her kids today.

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Steps

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Whisk the flour , sugar , salt , and nutmeg in a large bowl.

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Beat the egg yolks and sour cream in a medium bowl until smooth.

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With an electric mixer or whisk , beat the egg whites in a large bowl to soft peaks.

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Stir the egg yolk mixture into the flour mixture until just combined.

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The batter should be lumpy with visible streaks of flour.

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Using a spatula , carefully fold the whites into the batter until just combined.

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Do not overmix--a few streaks of white should be visible.

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Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes.

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Drop the batter by tablespoons into the pan.

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Cook until the pancakes are evenly browned on both sides , 3 to 4 minutes.

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Repeat with the remaining batter , using additional vegetable oil as needed to grease the pan and serve with butter and syrup.

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Ingredients

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flour, sugar, salt, ground nutmeg, eggs, sour cream, vegetable oil, butter, syrup