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Zeppelins

From "The Breakfast Book" by Marion Cunningham

servings:

Makes about 18 six-inch pancakes

Ingredients

  • -- 2 eggs, separated

  • -- 1 1/2 cup buttermilk

  • -- 1/2 cup sour cream

  • -- 1/4 cup melted butter

  • -- 1 cup all-purpose flour

  • -- 3/4 tsp baking soda

  • -- 1/2 tsp salt


Instructions

Mix together the egg yolks, buttermilk and sour cream in a large bowl until well blended. Add the butter and stir until just mixed. Add the flour, baking soda and salt. Beat until smooth. Beat the egg whites until stiff but still moist. Gently stir the whites into the batter. When your griddle or frying pan is moderately hot, film with grease and spoon on about 1/3 cup of batter per pancake (these can be made larger or smaller). Turn them over when little bubbles appear on top and cook briefly on the other side. This batter keeps well in the refrigerator for several days; it will, however, lose a little of its airiness, so just stir in another beaten egg white before using.

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