Sour Cream Pancakes

DH and I tend to try to go all out for breakfast on Sundays. Part of that is I missed breakfasts on Saturdays this summer while at the Farmers' Market - and part of it is his love affair with bacon. This week we didn't have a lot of time but I wanted to try something new. Enter Sour Cream Pancakes. My rationale is I didn't feel like doing crepes (I prefer to let crepe batter sit overnight) and also, I cleaned out the fridge yesterday and discovered two brand new containers of sour cream inside. (It happens.)

I think the recipe is pretty generic. I found a few identical ones on various websites and in two different cookbooks:

1 cup flour

1 tablespoon sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk (we had 1% here today although the recipe called for whole milk)

1/2 cup sour cream (it was the low fat kind but the recipe said regular)

1 large egg*

2 tablespoons melted butter, plus more for pan

*Unrelated side note, although I realize they sell other sizes of eggs, I have never seen a recipe that calls for another size. But I digress.

Combine the dry ingredients in one bowl and wet ingredients in another. 

Whisk together the wet ingredients and slowly add to the flour mixture, whisking the whole time. 

This batter is MUCH more firm than the pancakes I usually make. I thought about thinning it out but given that 4 or 5 separate recipe sites/books said not to, I decided to stick with firm.

Heat your non stick skillet to medium high and melt butter. I added about 1/4 cup batter to the pan for the first one but less for the remaining. The batter doesn't spread (it is really really thick) and even though I wanted fluffy pancakes, this would have been excessive. 

The remaining ones were less than 1/4 cup - and I spread it out a bit. Still fluffy but no chance of being gooey in the middle.

 

The finished product was a significantly fluffier pancake than the regular ones we make - and they took no time at all to make. These MIGHT be our new Sunday staple.