Cinnamon Sour Cream Pancakes

Makes (8) 4-inch pancakes

2 large eggs, separated
1 C. sour cream (light works fine)
1 T. granulated white sugar
1/4 tsp. ground cinnamon
1/2 C. flour
1/2 tsp baking powder
1/4 tsp kosher salt (I used regular salt)

Beat egg whites with mixer until soft peaks form. Set aside. Whisk the egg yolks and sour cream together. Add the sugar and cinnamon and whisk until blended. Add flour, baking powder and salt. Mix into batter. Gently fold in the egg whites. Pour onto hot griddle. Cook until small bubbles form and bottom is light brown. Flip and cook other side until golden.

Note: This was not enough for my family of 2 adults and 2 kids. I would double or triple it next time. It does not have a very strong cinnamon taste. They were really good, but if you want cinnamon flavor you would need more.