Here's everything you need for these mouthwatering sour cream pancakes. This recipe takes 10 minutes of prep time and 10 minutes of cooking time, and makes between 18 and 24 3- or 4-inch pancakes.
Ingredients to Gather
3 cups (15 ounces) all-purpose flour (see note about using whole wheat flour)
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 1/2 cups milk
3 large eggs
6 tablespoons butter, melted
Directions to Follow
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the sour cream, milk, eggs and butter.
Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix! The key to light and fluffy pancakes is mixing just until combined.
Let the batter rest while prepping the griddle.
Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 300 degrees F on my griddle, but every griddle will be a bit different).
Pour batter into rounds on the preheated griddle (I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons).
Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes.
Have you ever had sour cream pancakes? What did you think of them? What are some of your favorite pancake recipes? Share your thoughts in the comment section below!
Article Source: Mel's Kitchen Cafe
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