Start the day off right with this light, simple recipe of Sour Cream Pancakes which has been featured in The Pioneer Woman's Cookbook. I have reviewed multiple variations, but Ree Drummond's is as easy as they come. If you are having a bunch of friends stop by, double or triple this recipe. Each batch makes about 8 pancakes.
Large Non-stick skillet
1/4 cup measuring cup
1 cup sour cream
7 Tablespoons of flour
1 Tablespoon of sugar
1 tsp of baking soda
1/2 tsp of salt
2 eggs, lightly beaten
1/2 tsp of vanilla
Butter, for skillet
1. Wash your hands.
2. Combine the sour cream, flour, sugar, baking soda and salt. Stir until just mixed.
5. Gently mix together until ALMOST smooth. It's ok to be somewhat "lightly clumpy".
8. Use 1/4 cup to place batter into skillet. A large 12" skillet will hold 4 pancakes.
(If using a smaller skillet, reduce the number. You do not want the pancakes merging into each other.)
10. Cook until golden brown and place on a warm plate.
These sour cream pancakes are perfectly fluffy and soft. Their delightful taste pairs perfectly with any syrup that you love and your entire family will go crazy over these! Delicious pancakes are my go-to meal, especially in the summertime and on holidays and weekends when the kids are out of school. They are so easy to make and everyone can pick and choose exactly what toppings they want to put on them. If you love Indonesian pancakes Smile Martabak has a delicious range that is unique and rich in taste.ReplyDelete