I don’t know if you’re one of those people who is constantly disappointed by pancakes; you have an ideal in your head, and pancakes never live up to it. Well, I always used to be that way. I always thought, mmm, pancakes would be tasty. Light, and fluffy and moist. But they were always dense and chewy and often dry. Huge disappointment. Well, if you’re like me, then you have absolutely got to try these pancakes. They are to die for – light, fluffy, almost custardy. Plus they call for next to no flour, which means for those of us who are careful how many carbs we take in, they’re a pretty safe indulgence.
Sour Cream Pancakes
1 cup sour cream *
5 tbsp flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
*be sure to use a very thick sour cream for this recipe. I like the Friendship brand, because it is thick without any additives: just cream and culture.
Whisk together the sour cream and the eggs until thoroughly combined. Add the flour, baking powder and salt. Whisk until just combined. Stir in the vanilla. Cook on a well buttered griddle of medium – high heat. Makes about 8-16 pancakes, depending on size. Remember that these are lighter than your average pancake, so adjust portioning accordingly.
Powdered sugar and lemon juice
Butter and cinnamon sugar
Alterations: Sometimes when I make these, I separate the eggs and beat the egg whites to medium-soft peaks and fold them in at the end. I think they come out even fluffier that way, but that takes more time, and more bowls. I also occasionally add 1/2 tsp lemon extract instead of the vanilla. I think the lemon ties in nicely with the sourness of the cream.
(If you decide to make these, let me know how they turn out)