Recipes

Sour Cream Cloud Cakes

Okay, these are not exactly health food. But when you feel like splurging, give them a try. Or, if that makes you feel too guilty, use light sour cream instead. These are some of the lightest pancakes we've ever tasted, and they're remarkably easy to make. Serve them with maple syrup or berries.

• 4 eggs
• 2 teaspoons baking powder
• 2 cups sour cream
• 1/4 teaspoon salt
• 2/3 cup all-purpose flour

Beat the eggs lightly. Blend in the sour cream. In another bowl, combine the flour, baking powder, and salt. Add the sour cream mixture, stirring just to combine.

Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees F on an electric griddle). Portion the batter by heaping tablespoonfuls onto the hot griddle, spacing them apart. When bubbles cover the surface of the pancakes and their undersides are lightly browned, turn them over and cook them for a few minutes more, until the other sides are browned.

Excerpted from The Pancake Handbook, Ten Speed Press, 1993, 1994 by Stephen Siegelman, Sue Conley and Bette Kroening.

About 24 three-inch pancakes; Serves 4