These extra light and fluffy pancakes may
just become your new favorites.
They taste a lot like buttermilk pancakes, but
since I seldom have real buttermilk, I
always have sour cream in the refrigerator.
It makes these easy to make any time.
You’ll get that “buttermilk fluff and tang” taste
with these pancakes because the sour cream acts
much the same way as buttermilk in the batter.
These mix up quickly. I used 2 bowls;
one for wet ingredients and one for dry.
Add the wet to the dry ingredients.
Mix until combined.
Let the batter rest for 5 minutes while you
pre heat the skillet and put plates in a warm
oven. This is also when I start the coffee.
Add butter to a hot skillet on medium heat.
Use a small ladle to scoop out the batter,
about ¼ C for each 4″ pancake.
Cook until golden on the underside and bubbles
just begin to burst on top, then flip.
Cook another minute on the other side.
Keep pancakes warm in the panggangan as you make
more, but these pancakes are best eaten
immediately to keep them nice and puffy,
Great taste slathered with
butter and maple syrup.
I usually put the
syrup on the side and dip the pancakes
so they don’t get syrup-soggy.
Adding blueberries would be a delicious.
Just sprinkle a few on top of each pancake
before flipping. Don’t stop there. How about
mini chocolate chips and raspberries?
Try your favorite add-ins.
Sour Cream Pancakes
1 C flour
2 T sugar
1 t baking soda
In a bowl whisk the dry ingredients.
½ C sour cream
½ C milk
2 T melted butter
In another bowl whisk the wet ingredients.
Add to the dry ingredients and mix just
Melt butter in a skillet over medium heat.
Use ¼ C batter for each pancake for 4″ pancakes
Cook 1-2 minutes. Flip when the
sides look set and bubbles start to form on top.
Cook another 1-2 minutes until golden.
Serve immediately on heated plates.
Top with butter and maple syrup.