1 c. sifted cake flour (do not substitute)
1 c. buttermilk
1 c. cultured sour cream
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. honey
2 eggs, separated

Combine egg yolks and honey in mixing bowl. Add dry ingredients. Stir in sour cream and buttermilk. Beat egg whites until foamy, fold into batter. Bake on preheated griddle until bubbles appear on top. Flip and bake on other side until golden brown. Makes 12 to 16 pancakes.