Sour Cream Pancakes Recipe - Impatientfoodie.com Vegetarian

Sour Cream Pancakes

Is there a designer, clothing store, or brand that you feel was made just for you and you want EVERYTHING they make? For me, that person/brand is Adam Lippes. Everything he makes, I want. For me, his collections balance opposing concepts with incredible ease.

His clothes are elegant and effortless; impeccably tailored and totally comfortable; they make a girl feel beautiful and sexy, without constricting bodices or skintight fabrics. Put very simply: I love the way the clothes look, fit, and feel. Adam is also a completely adorable person, so that only makes me love him (and his work) even more!

This pancake recipe comes from Adam’s mother, Sandra Lippes. These were his breakfast treat every Sunday as a kid. Until I tried them myself I did not fully understand just how delicious, flavorful, and fluffy they really are. BEWARE, because once you make these any premix pancake stuff taste like dry cardboard forever more. Adam also told me that he has cut the sour cream by half and replaced with Greek Yogurt, and the pancakes were delicious that way too… Or you could go the other route and make these with bacon/cook the pancakes in bacon fat 😉

SOUR CREAM PANCAKES

Ingredients

1 CUP SIFTED FLOUR
½ TEASPOON SALT
½ TEASPOON BAKING SODA
1 ¼ CUPS SOUR CREAM (Or Greek Yogurt for healthier option!)
1 EGG SLIGHTLY BEATEN
½ CUP MILK

Instructions

  1. Mix all of the dry ingredients
  2. Mix all of the wet ones
  3. Then mix it all together. But don’t whisk it… Just stir.
  4. If it’s a bit chunky, that’s fine just make sure the mixture is all moist.
  5. Use a soup to spoon on a hot griddle with a bit of butter.
  6. When it just begins to bubble, turn.

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