Lemon Cream Pancake Puffs
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READY IN: 30mins
SERVES: 4
YIELD: 20 Small Pancakes
UNITS: US
INGREDIENTS
Nutrition- 1cup sour cream
- 2large eggs
- 2tablespoons all-purpose flour
- 2tablespoons sugar
- 1teaspoon lemon extract
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon salt
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- lemon curd, or maple syrup, for serving (optional)
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DIRECTIONS
- In a large bowl, whisk together the sour cream, eggs, flour, sugar, lemon extract, baking soda, and salt until smooth.
- Heat a griddle or nonstick skillet over medium-high heat. Grease with the oil, then drop tablespoons of the batter in the pan, spacing each drop an inch apart.
- Cook, flipping once, until both sides are browned, about 4 minutes total, the centers will remain creamy. Repeat with the remaining batter. Serve immediately with the lemon curd or maple syrup, if desired.
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