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In a medium-sized bowl, mix together the dry ingredients. In a
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separate bowl, mix the sour cream, honey, melted butter, and vanilla
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extract. Add the milk and egg yolk. Mix again. Pour the dry
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ingredients into the wet and stir well. Add the beaten egg white and
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stir.
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Preheat a griddle or fry pan over medium-low heat. When the pan is
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hot, add 1 teaspoon of the butter, and quickly spread it over the
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surface. Pour 1/2 cup ladle of the pancake batter (for each pancake)
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on the griddle/fry pan. Cook the pancakes until bubbles appear on
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their surfaces. Flip the pancakes and cook for a 1 to 2 minute(s).
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Repeat until all the batter is used, adding more butter as needed to
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the pan. Serve with hot maple syrup on the side.
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Recipe: "Horn of the Moon Cookbook" by Ginny Callan Harper, 1987 per
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David Pileggi Fidonet GOURMET echo
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