These pancakes aren’t super sweet, so feel free to pour on a little extra syrup. Also, the tanginess of the sour cream is just enough to remind you that it’s there, but not too overpowering. Different and delicious.
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
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. Dump the sour cream in on top and stir it together very gently; itâ€™s okay to leave the texture a bit uneven.
Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to over mix. The batter will look kind of slimy and not at all like the pancake batter you are used to. It’s okay. They will turn out perfectly.
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, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
We had this with bacon, eggs and strawberries. Breakfast for dinner!
What did the family think? There were no leftovers and we wish this recipe would have made more. (Made about 7 pancakes.)