Edna Mae’s Sour Cream Pancakes

Bahan-bahan

7 tablespoons (60 grams) all-purpose flour

1 tablespoon (13 grams) sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (240 grams) sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)

2 large eggs

1/2 teaspoon vanilla extract

Butter, as needed

Maple syrup (or perhaps some Cranberry Syrup)

Petunjuk

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface [See Pancakes 101 for this and other tips], flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.

Serve in a stack, topped with a pat of butter and a cascade of maple syrup.

Catatan

Smitten Kitchen