Last weekend my friend Dawn and I decided the only thing that would make having to deal with the freezing cold weather better, was to make a big pancake breakfast. The sour cream makes these pancakes tangy and moist, the small amount of flour keeps them light and fluffy. It was probably the best breakfast I’ve ever had, in fact Dawn and I both felt like the pancakes were singing– yes, they are that good.
Sour Cream pancakes (recipe from Dawn)
Makes 6 5-inch pancakes
– 7 tablespoons all purpose flour
– 1 tablespoon sugar
– 1 teaspoon baking soda
– 1/ 2 teaspoon salt
– 1 cup sour cream (Greek Yogurt or light sour cream also work)
– 2 large eggs
– 1/2 teaspoon vanilla extract
– Maple syrup
Heat a cast iron skillet or griddle over medium-low heat. Let it slowly warm up until it’s really hot.
Stir the flour, sugar, baking soda, and salt together in the bottom of a medium bowl. Add the sour cream and stir together very gently; it’s okay to leave the texture a bit uneven. The key to this recipe is to not over-mix! Whisk the eggs and vanilla in a separate bowl, and then stir them into the sour cream mixture—once again, being careful not to over-mix.
Melt a little butter in your skillet or griddle and pour the batter in, 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. Flip and cook for about a minute on the other side. Repeat with remaining batter.
Serve with butter and a waterfall of maple syrup.