Valentine’s Day (or Any Day!) Cloudcakes
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.
- 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
- Mix together flour, sugar, baking soda, and salt.
- Mix together buttermilk, sour cream, egg yolks, and butter.
- Use a mixer to beat the egg whites to soft peaks.
- Pour the dry ingredients into the wet and mix until just combined. There should still be flour lumps and streaks.
- Use a spatula to fold the egg whites in until just combined.
- 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.
- Cook pancakes until browned, 2-3 minutes. Flip and cook 2-3 minutes more.