Valentine's Day (or Any Day!) Cloudcakes

Valentine’s Day (or Any Day!) Cloudcakes

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I got two new cookbooks for Christmas, both from Cook’s Country. They’re a part of the same organization as my beloved America’s Test Kitchen and Cooks Illustrated.  We’ve been trying some new recipes and these pancakes have earned a permanent spot in our weekend breakfast rotation despite their fussiness.

For Valentine’s day I tried to make our half batch heart-shaped, but they are equally good any day.

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Ingredients

  • 1 1/4 cups flour
  • 1 1/2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/4 cup sour cream
  • 2 eggs, separated
  • 2 egg whites
  • 2 tablespoons butter, melted
  • vegetable oil, for cooking
  • maple syrup, for serving

Directions

  1. Mix together flour, sugar, baking soda, and salt.
  2. Mix together buttermilk, sour cream, egg yolks, and butter.
  3. Use a mixer to beat the egg whites to soft peaks.
  4. Pour the dry ingredients into the wet and mix until just combined. There should still be flour lumps and streaks.
  5. Use a spatula to fold the egg whites in until just combined.
  6. Heat the oil in a skillet or on a griddle over medium-low heat.  Spoon the batter into the pan, about 2 tablespoons per pancake.
  7. Cook pancakes until browned, 2-3 minutes. Flip and cook 2-3 minutes more.