Sour Cream Pancakes (4 servings) 1 and 3/4 cups sour cream 1 and 3/4 cups milk 1 and 1/4 cups whole wheat flour 3/4 cup all-purpose flour 1 large egg 2 Tablespoons butter - melted 1 Tablespoon honey 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon vanilla extract 1/2 teaspoon salt additional butter for frying (about 1 Tablespoon) Separate the egg yolk and egg white. In a small bowl, beat the egg white until peaks form. In a medium bowl, stir together sour cream, honey, 2 Tablespoons butter and vanilla. Add milk and egg yolk and stir again until well combined. In a large bowl, sift together the both flours, baking powder, baking soda and salt. Add sour cream mixture to dry ingredients and mix well. Add beaten egg white and stir. Melt butter for frying in a fry pan or on a griddle set at medium heat. Pour batter onto hot surface in 1/2 cup amounts to make each pancake. Cook until bubbles appear on surface and edges are dry. Flip and cook 1 to two minutes until golden brown. Add more butter as needed to cook all pancakes. Serve with warm maple syrup. Sour cream adds a tanginess to these pancakes that's reminiscent of buttermilk (but different). Honey adds sweetness. Beating the egg whites separately makes them light and fluffy. Mr Breakfast would like to thank AnaLola for this recipe. Recipe number 1726. Submitted 4/21/2006.