Light and Fluffy Sour Cream Pancake Recipe
I used to buy pancake mixes a lot. There is no need to measure flour, butter, or anything. Simply add water to the mix and Bob's your uncle. Pancake mixes are very convenient for someone who has little time. However, the convenience comes at a price, as the taste from premixes is always lacking. It tastes processed, plain and overall, lifeless.
I realized ingredients for making pancakes are always in my pantry and fridge. The basic ingredients are flour, eggs, sugar, salt, baking soda and milk. I decided to start making my own and boy, were the pancakes awesome. Everything tastes so much better when you cook from scratch. Not everyone has the time to cook from scratch, but for pancakes, you probably have all the ingredients too. From there, just throw everything together in bowl.
My favorites are sour cream pancakes. The sour cream adds life and freshness. Plus, it makes the pancakes super fluffy and soft. There's never a shortage of sour cream in my house. In fact, I have more than I'll ever need (I have a wholesale-buying complex). That giant tub of sour cream that I have in the fridge goes right into these pancakes. The more I add, the tastier the pancakes.
Ingredients (serves 3-4)
1 cup all-purpose flour
1 tablespoon white granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup whole milk
1 large egg
2 tablespoons unsalted butter (melted), plus two tablespoons (unmelted) for cooking pancakes
In a large mixing bowl, whisk together the flour, sugar, baking soda and salt.
Add sour cream, milk, egg and melted butter. Mix until just combined. It's OK if batter is lumpy.
Cook the pancakes in either a skillet or griddle. Add a small amount of butter to the skillet or griddle. Ladle on the batter and cook for about one minute each side.