Sour Cream pancakes
In a small bowl, whisk together eggs and vanilla. Set aside. 1 In a separate small bowl, stir together flour, sugar, baking soda, and salt. 2 In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don’t over-mix.) Whisk in the egg mixture until just combined. 3 Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.) 4 5 Serve with softened butter and syrup.
Ingredients
- 2 large eggs
- ½ teaspoon vanilla extract
- 7 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- Butter, for frying and serving
- Warm syrup, for serving
Instructions
- In a small bowl, whisk together the eggs and vanilla extract. Set aside.
- In a separate bowl, combine the flour, sugar, baking soda, and salt.
- In a medium bowl, stir the sour cream into the dry ingredients just until barely mixed (do not overmix).
- Gently whisk in the egg mixture until the batter is just combined. The batter will be slightly lumpy—this is okay.
- Heat a griddle or non-stick skillet over medium-low heat and add a little butter.
- Drop the batter by ¼ cup portions onto the pan. Cook until bubbles form on the surface and the edges start to look set. Flip and cook for about 1 more minute until golden and cooked through.
- Serve warm with butter and maple syrup.
- Pro Tip from Foodicious Recipes
These pancakes are soft and tender—perfect with fresh berries or a dusting of powdered sugar for an extra treat.
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