Recipe by HeatherFeather
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.
Top Review by BecR
Wonderful, wonderful, wonderful! DH and I loved these eggy hotcakes, they were just the ticket on this chilly autumn morning in California. Very simple to make and so very delicious, and I love how they only make a small amount of pancakes-- I got 6 small pancakes-- as it is just the two of us! Served with butter, warm maple syrup and powdered sugar, with a wedge of lemon--so yummy! Thank you Heather, for sharing this lovely prize winning recipe with us. Will definitely make again. Made for the Dairy Challenge Event in Photos Forum.
- 2 -4 tablespoons all-purpose flour (I recommend the larger amount)
- 1 1⁄2 tablespoons granulated sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 large eggs, well beaten
- 1 cup sour cream
Directions See How It's Made
- Combie dry ingredients, then mix in eggs, beating until smooth.
- Blend in sour cream.
- Pour 1/4-1/3 cup ladlefuls of batter on a well greased hot griddle (medium heat) until many small bubbles appear on the surface, flip over and brown the other side.
- Repeat until all battter has been used.
- Serve hot with butter and syrup or powdered sugar, if desired.