my modern artefact

Do you have a Sunday morning breakfast ritual?

We don't tend to eat a special thing on a special day, but we do get excited about breakfast foods that we don't make very often—especially when Sour Milk Pancakes from Marion Cunningham's The Breakfast Book are on the menu. Sure, sour milk sounds like something that you wouldn't want to work with for breakfast, but it simulates the flavor of buttermilk and it makes the most fluffy, slightly tangy pancakes that we have ever had. In fact, after a few tries with this recipe we threw out our packaged pancake batter.

Sour Milk Pancakes
makes two dozen 3-in pancakes or ten waffles—we usually half this recipe for the two of us or store the remaining batter in the fridge for the following morning (or midnight snack)

Sour milk is made with the addition of 1 tablespoon of white vinegar for each cup of milk, then stir and let stand 10 minutes.

2 eggs, separated
2 cups sour milk (regular milk works too)
2 cups all-purpose flour
1 tablespoon sugar
pinch of salt
1 1/2 teaspoons baking soda
1/2 stick butter

1. Place yolks in large bowl and beat well. Add milk and whisk to incorporate.
2. Add egg whites to the bowl of a mixer and mix with a whisk attachment (or by hand with a whisk) until stiff but still moist.
3. In another bowl, whisk to combine all dry ingredients and then add its contents to the milk and egg mixture.
4. Stir in melted butter.
5. Gently fold in the egg whites to the batter mixture.
6. Using a hot and oiled skillet, ladle out your pancakes and flip with the surface bubbles break.

[1. c. lynn]