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Cinnamon "Toast" Cloudcakes

From

April​/May 2005

Cinnamon

One of our favorite pancake recipes is Cloudcakes. This recipe creates light-as-air pancakes with a tangy kick. Cloudcakes get their airy texture when the eggs are separated and the whites are beaten into a stiff foam. We used a rubber spatula to gently fold the whites into the other ingredients, and were careful not to deflate them. To create an even lighter texture in our Cloudcakes recipe, we added two egg whites to two whole eggs. We found that combining buttermilk with sour cream in this recipe created a great tangy flavor and gave the Cloudcakes an added lift. Adding cinnamon and sugar gave our Cloudcakes recipe a taste reminiscent of cinnamon toast.

Makes twenty-five 3-inch pancakes serving 4 to 6

These very light pancakes are best served with apple butter, and the cinnamon-sugar combination makes this recipe reminiscent of homemade cinnamon toast. Home stovetops vary, so you may need to adjust the burner setting between medium-low and medium. For maximum rise, allow the eggs and buttermilk to come up to room temperature before using them. Low-fat buttermilk works best here; if using fat-free buttermilk, reduce the amount to 1 cup plus 2 tablespoons. Although these pancakes are at their puffiest when served in batches, they can be kept warm on a cooling rack coated with cooking spray and placed over a sheet pan in a 200-degree oven for up to 20 minutes.

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