Skip to main content

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!
Ingredients:
Batter:
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
Method:
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!

Comments

  1. OrderartApril 23, 2021 at 4:04 AM

    Your article contains very much information . Your article is very informative and useful to know . Thank you so much for sharing this article here. cafe near me

    ReplyDelete

Post a Comment

Popular posts from this blog

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy!  Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...
1 comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...
Post a Comment
Read more