Silver Dollar Pancakes

I have a husband that loves maple syrup as a result I am always looking for different ways that he can enjoy maple syrup for breakfast. These light and fluffy silver dollar pancakes are seriously the best pancakes ever! They are only the size of a silver dollar and they have a tangy kick from sour cream. What makes them so light and fluffy? Beaten egg whites are what make these the best pancakes ever!

They may take a little more time than a boxed mix but they are well worth the effort. Because these pancakes are so small you can serve yourself a plate heaping with these tiny golden-brown fluffy pancakes. Next time we have company coming to visit I will be serving them these best pancakes ever!

Silver Dollar Pancakes

Ingredients:

¼ cup flour
1 tsp. Sugar
¼ tsp. Salt
1/8 tsp. Ground nutmeg
3 large eggs, separated
½ cup sour cream
1-2 Tbsp. Oil

Directions:

Whisk the flour, sugar, salt, and nutmeg in a large bowl. Beat the egg yolks and sour cream in a medium bowl until smooth. With an electric mixer, beat the egg whites in a large bowl until soft peaks form. Stir the egg yolk mixture into the flour mixture until just combined. Expect the batter to be lumpy with visible streaks of flour. Using a spatula gently fold the egg whites into the batter until just combined. Make sure you do not over mix.

Heat 2 tsp. of oil in a large non-stick skillet over medium low heat for 5 minutes. Drop the batter by tablespoons into the pan. Cook until the pancakes are evenly browned on both sides, 3-4 minutes, Repeat with the remaining batter, using additional oil if necessary.

Serve immediately with real maple syrup!