Fluffies

1. 1

   Whisk the flour, sugar, salt, and nutmeg in a large bowl.

2. 2

   Beat the egg yolks and sour cream in a medium bowl until smooth.

3. 3

   With an electric mixer or whisk, beat the egg whites in a large bowl to soft peaks.

4. 4

   Stir the egg yolk mixture into the flour mixture until just combined. The batter should be lumpy with visible streaks of flour.

5. 5

   Using a spatula, carefully fold the whites into the batter until just combined. Do not overmix--a few streaks of white should be visible.

6. 6

   Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes.

7. 7

   Drop the batter by tablespoons into the pan.

8. 8

   Cook until the pancakes are evenly browned on both sides, 3 to 4 minutes.

9. 9

   Repeat with the remaining batter, using additional vegetable oil as needed to grease the pan and serve with butter and syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.