Prep 15 mins
Cook 16 mins
I found this in the March 2007 Chatelaine magazine and the whole family loved it.
Make and share this Sour Cream Pancakes recipe from Food.com.
- 2 tablespoons butter or 2 tablespoons margarine
- 2 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 1 1⁄2 cups milk
- 1 cup regular sour cream or 1 cup light sour cream
- 1 teaspoon vanilla
- butter or margarine, for cooking pancakes
- fresh blueberries (optional)
- fresh raspberry (optional)
- Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
- In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
- In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
- Pour into flour mixture and stir just until mixed.
- Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
- Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
- Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.
Wow, just wow. I'm not a big pancake person, but I could have eaten 100 of these. Sweet, light and fluffy, they don't need any syrup or even butter on them (I put homemade strawberry syrup on my first plate and it seemed like blasphemy). I thought the batter was a little thick after I put my first three on the griddle, so I thinned it with more milk to avoid the typical pancake brick that usually happens, but when I took those 1/2 thick pancakes off and tasted, they still were perfect and fluffy inside (the thin ones were also excellent). The only things I changed was using soymilk and vegan sour cream due to a milk allergy. Thanks so much Free Spirit, I will never complain again when my family wants pancakes for dinner!
This is the base recipe I rely on. It's very forgiving and lends itself to variations and adjustments based on taste. I eat pancakes as a basic bread and like mine thick and moist with lots of flavor but not very salty or sweet. As written, the recipe is good but bland. I double the recipe using either all whole grain flour or adding brand or oatmeal. When I double it, I use about 2 T baking powder and 1 or 2 t of baking soda. If I add about a cup of banana or sweet potato, I use the two t of soda but I'm still working on the proportions. I recommend that you beat the eggs and also the sour cream separately and then combine the moist ingredients before adding to the dry ones. I generally cut way back or omissions the salt and sugar and add the fruit with the moist ingredients. Since I like thick pancakes, I add about half the milk initially and then add more as I desire. Ingredients vary widely in moisture and add ins will affect the consistency so you really have to experiment. I really recommend you make one one sample cake first, and eat it to see if you want to make any adjustments before making the rest. Have fun and relax!
Wow. I'm shocked that I haven't rated this yet! This has been my go-to pancake recipe for two years. How good is it? If I don't have sour cream, I don't make pancakes! They're so good that I sometimes fill myself up by munching on them plain while they're coming. They're by far the best pancakes I've ever had.