Picture this: it’s Saturday morning, and after a nice sleep-in, you wake up refreshed and have not a thing to do! This sounds like pancake time! So you quickly whip up a batch of these little babies, and then leisurely relish over their deliciousness. Heaven, right?
Well if these aren’t the moistest, tastiest little hot treats, I don’t know what is! At first I thought the addition of sour cream was a bit odd and wondered if the taste would be overpowering, but both Kurt and I found these pancakes to one of the best we’ve ever had! Do try for yourself, and I think you’ll agree!
Sour Cream Pancakes
Adapted from Ina Garten
1 ½ cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 ½ teaspoons kosher salt
½ cup sour cream
¾ cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Pure maple syrup
Sift together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter on a griddle or large skillet over medium heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2 to 3 minutes, until browned. Keep warm in a heated oven.
Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
Serve with butter and maple syrup.