I found this wonderful sour cream pancakes recipe from obviously omnivore originally from Ina Garten. The batter is easy to whip up and I was amazed at how fluffy the pancakes were. Instead of spreading a lot when you pour the batter onto the pan, these pancakes puff right up.
For Christmas I got a Nordic Ware Holiday Pancake Pan
. I know the holidays are technically over, but with all the rain and hail we got last week, winter is definitely still here, and I consider most of winter to be “the holidays.”
I liked how cute the pan was. I didn’t anticipate that it would make it harder to make my pancakes. The sizes are kind of small, and it’s a bit hard to flip the pancakes when they have are in the molds. They cook really fast and in order to get the holiday imprint, you have to let the batter brown a lot, so it looks like the pancakes are a bit burned, but they tasted fine. When flipped right, you get the holiday imprint on both sides.
I really love the recipe though. I don’t think I can go back to a pancake mix after tasting these.
Sour Cream Pancakes
1 1/2 cups flour
3 tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 cup sour cream
3/4 cup + 1 tbsp milk
2 large eggs
1 tsp pure vanilla extract
1 tsp grated lemon zest (I omitted this)
unsalted butter (I used PAM spray)
1. Whisk together the flour, sugar, baking powder and salt in a bowl.
2. In another bowl combine sour cream, milk, eggs, vanilla extract.
3. Add the wet ingredients to the dry ones and mix only until combined. Don’t overmix the batter, or your pancake will be chewy, dense and
tough! (I love that you don’t need to mix out the lumps)
4. Grease pan/skillet with butter or PAM spray
5. Pour the pancake batter into the skillet and cook until bubbles appear on top and the bottom is nicely
5. Flip the pancakes over and cook for another minute or so until its browned.
6. Serve warm with butter and/or maple syrup.