The idea of sour cream pancakes without any sort of milk or buttermilk in the batter sort of terrifies me. Lover of sour cream I am. But I can’t imagine an overwhelming taste of sour cream tastes good in any dish. Least of all not in a pancake.
The favorite sour cream pancake recipe that seems to be floating around on the internet these days comes from The Pioneer Woman’s blog. (No milk-like substance added!) I took her basic recipe and tweaked it to make it my own. (While retaining the no milk-like substance idea of the recipe.) The result was the best, most decadent melt-in-your mouth buttery tasting pancake I think I’ve ever had.
- 2/3 c. all purpose flour
- 1 T. sugar
- 1 T. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. sour cream
- 4 extra-large eggs
- 4 T. butter, melted
- Butter and maple syrup, for serving
- Heat a cast iron skillet over medium-low heat while mixing the ingredients. It’s important that the skillet gets nice and hot before you pour your batter.
- Whisk the eggs together. Add sour cream and melted butter and mix until completely incorporated. Add dry ingredients and whisk until combined.
- Melt about a tablespoon of vegetable shortening in your skillet and then pour the batter in using a soup ladle. Cook for about 2 or 3 minutes on one side, or until bubbles appear all over the surface. Flip carefully and cook about a minute or so on the other side. Repeat with remaining batter.
- Serve stacked topped with butter and maple syrup.
Makes approximately 8 six-inch pancakes.