Sour Cream Pancakes

Recipe by MnMs Mom
READY IN: 31mins
SERVES: 14-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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