Sour Cream Pancakes With Sour Cream Maple Syrup Recipe Epicuriouscom

EDNA MAE'S SOUR CREAM PANCAKES

Steps:

• 1. Put an iron skillet or griddle over medium low heat. Heat to get it nice and hot. Put the sour cream in a medium bowl. Dump in the flour, sugar, baking soda and salt.
• 2. Stir together very gently. Stop short of the mixture being totally mixed. You want the pancakes to have some interesting texture.
• 3. Whisk the eggs in another bowl. Add the vanilla and stir to mix. Pour the egg mixture into the sour cream/flour mixture
• 4. Stir together gently. Don't worry about the mixture being totally mixed; a little white and yellow swirling is fine.
• 5. Melt about a tablespoon of butter in skillet. Pour batter into skillet 1/4 cup at a time. Cook for 1 to 1 1/2 minutes then flip pancakes over. Cook for another 45 seconds and remove to plate. Repeat with remaining batter. Stack the pancakes as high on a plate as your appetite dictates. Top with plenty of butter and maple syrup. Makes about twelve 4 inch pancakes.

SOUR CREAM PANCAKES

Steps:

• Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
• Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
• In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
• Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
• Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!

SOUR CREAM PANCAKES

Steps:

• Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
• In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
• In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
• Pour into flour mixture and stir just until mixed.
• Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
• Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.