By Tracey
Cinnamon Toast Cloudcakes
from The Cook’s Country Cookbook
Ingredients:
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cups low-fat buttermilk, at room temperature
- 1/4 cup sour cream
- 2 large eggs, separated, at room temperature
- 2 extra egg whites, at room temperature
- 2 tablespoons unsalted butter, melted and cooled
- vegetable oil, for cooking
Directions:
(If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.)
In a medium bowl, whisk the flour, sugar, baking soda, salt and cinnamon together. Add the buttermilk and sour cream to a large measuring cup and whisk to combine. Whisk the egg yolks and melted butter into the buttermilk mixture until well combined.
Add the egg whites to a medium bowl. Use a hand mixer to beat them to soft peaks. Pour the buttermilk mixture over the dry ingredients. Whisk until just barely combined – the batter should be lumpy. Use a rubber spatula to fold the egg whites into the batter, again until just barely combined. It’s fine if a few streaks of egg white remain.
Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (or spray with nonstick cooking spray). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/8 cup measure (2 tablespoons) to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for an additional 2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.
Makes about 25 small pancakes.
