Tagged: sour cream pancakes

 pancakes & syrup

 

 

 

 

 

 

 

 

 

ingredients

 

 

 

 

 

This recipe for a stack of tiny, very rich & moist, sweet pancakes was given to me by a friend, who adapted it  from The Breakfast Book by Marion Cunningham.   I am not certain how much the recipe has changed in translation, but I believe it is very similar to the original!

This recipe will yield about enough for 3 people with medium appetites or 2 people with large appetites!

 

 

 

Ingredients:

4 eggs, beaten

2 cups sour cream

1/4 cup sifted flour

3 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

 

 

 

Mix ingredients until batter is smooth.  Heat a skillet with a small amount of canola oil on medium heat until hot.

 

 

 

 

1 tablespoon of batter

 

 

 

 

 

 

These little pancakes are meant to be about 2-1/2 inches in diameter…so using a 1-tablespoon measuring spoon to ladle the batter into the skillet gives just about the right size…

 

 

 

 

 

 

more bubbles

 

 

 

 

 

Many pancake recipes recommend looking for bubbles across the surface of the pancake, as a sign that it is time to flip the pancake…just note, that if the pan is not very hot, the bubbles may not form at all, & if it is maybe a little too hot, bubbles will form very rapidly…

 

 

 

I  just usually peek at the bottom of the pancake with a spatula for a golden brown color & then flip it over & cook the other side until golden brown…

 

 

 

 

 

 golden brown

 

 

 

 

 

Mmmmmm….

 

 

 

 

 

 

 

 

pancakes & syrup

 

 

 

 

 

 

Enjoy!

 

 

 

 

 

love,

 

 

 

 

 

Clay Ball

 

 

 stone marker

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

copy-and-print version below!

 

 

 

Hearty Sour Cream Pancakes with Maple Syrup, adapted from The Breakfast Book by Marion Cunningham.  This will make about enough for 3 people with medium appetites or 2 people with large appetites!

 

Ingredients:

 

4 eggs, beaten

2 cups sour cream

1/4 cup sifted flour

3 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

 

Mix ingredients until batter is smooth.  Heat a skillet with a small amount of canola oil on medium heat until hot.

 

These little pancakes are meant to be about 2-1/2 inches in diameter…so using a 1-tablespoon measuring spoon to ladle the batter into the skillet gives just about the right size…

 

Just peek at the bottom of the pancake using a spatula, and when it is a golden brown color, flip the pancake over & cook the other side until golden brown…

 

Enjoy!

 

 

 

 

love,

 

 

 

 

 

Clay Ball