My Top Picks

Sour Cream Pancakes

So fluffy and light!

Ingredients

  • 1 c. milk
  • ½ c. low-fat sour cream (Daisy)
  • 3 Tbls. white sugar
  • 2 large eggs
  • ½ t. vanilla
  • 1-1/2 c. unbleached all-purpose white flour
  • 2 t. baking powder
  • 1 t. salt
  • butter or oil to grease griddle
  • maple syrup or breakfast syrup

Instructions

In a large bowl, add the milk, sour cream, sugar eggs and vanilla. Whisk until combined.

Add the flour, baking powder and salt. Stir just until no large clumps of dry flour remain, trying not to over mix. The batter will be somewhat lumpy.

Pre-heat skillet or griddle and heat to medium-low heat (350 degrees on a griddle), add a little oil or butter until it starts to bubble lightly.

Ladle batter by 1/4 cupful’s onto a greased hot griddle; cook 3-4 minutes. Turn when bubbles form on top. Flip the pancakes and cook 1-2 more minutes until the bottoms are golden brown. Continue to cook until all batter is used up.

Serve warm with syrup.

NOTE: Makes 12 pancakes.