Sour Cream Pancakes

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
Unsalted butter
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.

Tagged as: pancakes, sour cream