Cloudcakes

Directions

1. 1
   To make batter: In large bowl, whisk together flour, sugar, baking soda and salt.
2. 2
   Set aside.
3. 3
   In medium bowl, stir together buttermilk and sour cream until combined.
4. 4
   Add egg yolks and butter to buttermilk mixture.
5. 5
   Stir well to combine.
6. 6
   In large bowl, use electric mixer or balloon whisk to beat all 4 egg whites until soft peaks form.
7. 7
   Pour buttermilk mixture over dry ingredients.
8. 8
   Whisk until just combined.
9. 9
   (Note: Batter should be lumpy, with visible streaks of flour.)
10. 10
    Using spatula, carefully fold whites into batter until just combined.
11. 11
    (Note: Do not overmix a few streaks of whites should be visible.
12. 12
    ).
13. 13
    To cook cloudcakes: In large, nonstick skillet, heat 2 teaspoons oil over medium-low heat.
14. 14
    Using 1/8-cup measure or small ladle, spoon batter into pan.
15. 15
    Cook for 2 to 3 minutes or until bottom is evenly browned.
16. 16
    Flip pancakes.
17. 17
    Cook for 2 to 3 minutes or until second side is golden brown.
18. 18
    Serve immediately.
19. 19
    Cook remaining batter, using more vegetable oil as needed to grease pan.