This is a double recipe of one I found in an old Southern Cookbook called COUNTRY LIVING RECIPES, RECIPES OF PROGRESSIVE FARMER & SOUTHERN LIVING. Growing up in the South my mother got all of her recipes from one of these two places, and they were always winning recipes.
I knew from the ingredients that this was a great recipe, and as fast as these pancakes were cooked on the griddle they were eaten. They were light and airy, and so tasty from the sour cream. The ones in the profile pix was all I had to take a picture of. I can't wait to make these again. Sour cream adds lots of flavor.
NOTE: I use a 1/3 cup measure to make my husbands pancakes so they would be larger, and used a 1/4 cup measure for my daughter and I. These pancakes may require a bit more work than your average pancakes, but they taste so much better too.
Separate eggs into 2 separate bowls. Add sour cream & baking soda to bowl with egg yolks, and beat until blended together and sour cream is a pale yellow color.
Combine the flour, baking powder, salt & sugar, & stir until blended together.
Add about half of the flour mixture into the sour cream mixture, and beat until blended, then add in remaining flour mixture and beat again. Add in the softened butter and beat for about half a minute or until well blended. Add in the vanilla Bean Paste, & blend till mixed together.
Using a clean beater, beat egg whites at room temperature until stiff peaks form.
Fold egg whites into batter, by carefully stirring with a wide spatuala from bottom of bowl to top, all the while you turn the bowl. Repeat until all of the egg whites have been incorporated into the pancake batter.
Heat griddle iron or skillet until hot, spray with non stick cooking spray, then pour about 1/4 cup of batter onto grill. Flip when the top is covered with bubbles and brown the other side.
Remove and add butter between each pancake while pancakes are still hot, and drizzle with your favorite syrup. Serve & enjoy.