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1/3 Photos of Mama's Sour Cream Eggy Hot Cakes
Another recipe from my Great Aunt's collection. She clipped this from the Chicago Tribune on July 5,1972, where it had won the weekly "$5 Favorite Recipe Prize." Makes a small batch. While the original version called for only 2 Tbsp of flour, I found they needed a bit more. These are very eggy pancakes - their texture and taste is quite different from a more floury pancake. They can be a little tricky to turn- make sure you keep the heat low enough not to burn them, and wait to flip until the surface really is riddled with air bubbles. Recipe doubles well.
Units: US | Metric
Serving Size: 1 (184 g)
Servings Per Recipe: 2