zeppelin pancakes

don chappellet's zeppelin pancakes

from The Breakfast Book by Marion Cunningham

fries about 25 pancakes

2 eggs, separated
1 1/2 c. buttermilk
1/2 c. sour cream
1/4 c. butter, melted
1 c. wheat flour
     Or gluten-free:
     46 g. brown rice flour
     46 g. tapioca starch
     46 g. potato starch
3/4 tsp. baking soda
1/2 tsp. salt

Heat your griddle to medium-high – this recipe will come together in no time.

Mix the egg yolks, buttermilk and sour cream together. Stir in the melted butter. Set aside.

Stir the flour(s), baking soda and salt together. Stir into the buttermilk mixture and beat until smooth. Try not to worry that it's still quite runny. Set aside.

Beat the reserved egg whites until stiff but still moist. Carefully fold them into the batter.

Butter your griddle and make your pancakes. Turn when you see bubbles opening. Fry briefly on the other side.

If you don't think you can eat all the pancakes at once, you have two options.

Option 1: Fry them all up. Save the extras in the fridge. Reheat by placing on a cookie sheet and in the oven set to 350 degree Fahrenheit for about 6 minutes.

Option 2: Save the batter in the fridge. It will lose a bit of its oompf but still make delicious pancakes; you can always stir in another beaten egg white before cooking, if you like.