Sour Cream Pancakes


These pancakes are heavenly. Not big heavy thick things but delicate, soft and thinner, and surprisingly light. Wonderful in a tall stack with fresh berries, drizzled with maple syrup. And they’re easy too. 🙂  Another winner from SmittenKitchen.com.

Makes about a dozen 4-inch pancakes

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Butter

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Add the sour cream and mix just until combined. Whisk the eggs and vanilla together in a separate bowl and stir them into the sour cream mixture, being careful not to overmix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. Flip them carefully and cook for about a minute on the other side. Repeat with remaining batter.

Serve in a stack, topped with a pat of butter, a scattering of fresh berries, and a cascade of maple syrup.

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