Method:

1. In large bowl mix together all ingredients except sour cream and egg whites. Add 1 tsp. salt and 1⁄4 tsp. pepper. 

2. In small bowl beat egg white until fluffy. Fold into flour mixture. 

3. Heat large fry pan with some melted butter. Spoon in balls of the mixture into fry pan. Do not over crowd. Flatten the balls into small pancakes, about 1−2 inches in diameter. Cook each pancake 1 minute on each side or until golden brown. 

4. These pancakes can be used as appetizers or as first course. For

8 guests, place 5 pancakes on each plate with a large tablespoonful of sour cream. Garnish with parsley.