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Sour Cream Pancakes

Sour Cream Pancakes

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Ingredients
  

  • 1 ½ cups All-purpose flour
  • ¼ cup Granulated sugar
  • ½ cup Sour cream
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Milk 

Instructions
 

  • Combine your wet ingredients (eggs, milk, vanilla extract, sour cream) and sugar in a bowl and whisk until they have combined fully. You might notice some sour cream lumps, but as long as they are small, this isn’t something to worry about.
  • Next, add the rest of your dry ingredients (flour, salt, and baking powder). Mix well so that the flour disappears into the wet ingredients, but don’t overdo it. It’s normal for the batter to be quite lumpy at this point, so don’t be tempted to over-mix while trying to fix this. 
  • Get a non-stick pan and melt a small amount of butter (roughly a teaspoon) until it starts to bubble. 
  • Using a ladle, spoon some batter into the hot pan. You should be able to make up to 4 pancakes in a single pan if you’re using a large skillet, but if not, you might have to do 2 at a time. 
  • Wait until you see bubbles forming on the surface of the pancake before flipping the pancake over. When you flip the pancake, it should be golden brown on the side that was cooking. 
  • Cook on the other side for a minute or 2 before removing each pancake from the pan.
  • Before putting any more batter into your pan, make sure to wipe away the residual butter and replace it with fresh butter. Take care not to burn your fingers in the process. 
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