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Sour Cream Pancakes:

Breakfast food really is my very favorite food. Eggs, bacon, sausage, waffles, quiche, frittata, french toast, bread pudding, muffins, doughnuts, eggs benedict- and of course, the humble pancake. Pancakes are easy to make, yet deliver so much- they have a tender, moist cake crumb, perform fantastically as butter and syrup delivery systems, and are the classic weekend morning comfort breakfast food.
I love sour cream pancakes because they are incredibly moist and delicious, and extra decadent. I use sour cream in my cakes all the time to up increase moistness and richness; it works much the same here. It also adds a really lovely mild tang to these pancakes and increases fluffiness- try them and see!
1 cup sour cream (full fat)
½ cup flour
2 eggs
2 tablespoons sugar
1 tablespoon vanilla bean paste
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon melted butter
More butter for frying
Whisk together the flour, salt and baking soda and set aside. 
In another bowl, whisk together the eggs, sour cream, sugar, butter and vanilla bean paste. 
Mix the dry and wet ingredients together until just barely combined.
In a cast iron or non stick pan over medium heat, add some butter (or use a nonstick electric griddle set to medium high heat). Pour ¼ cup of batter for each pancake; cook until you see little bubbles in the pancake and the edges  are starting to look cooked. Flip and cook until the pancakes are done, another minute or so.

Place the pancakes on a baking sheet in a 200 degree F oven to keep warm. Serve with butter and heated maple syrup. Devour!


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