The sour cream makes these pancakes super moist and fluffy! These are perfect when you want pancakes that are not too sweet!
There is archaeological evidence that suggests that pancakes were eaten in prehistoric societies over 30,000 years ago. Pancakes are also known as griddlecakes, hotcakes, and flapjacks. They are flat cakes that are prepared in a frying pan or griddle. Pancakes are usually made from a starch-based batter that contains milk and eggs, and the batter is typically fried in butter. Pancakes are very popular throughout the world. Many countries have their own take on the pan-made treat. Some countries make them thin, while others prefer thick pancakes. People of many cultures like their pancakes sweet, while others love them savory.
My first time making any kind of pancake from scratch was a disaster. I made the batter and the pancakes ended up being too flat and rubbery in texture. To avoid this, I now try to make my pancakes be as moist as possible, while still being fluffy. I had an idea to create moist pancakes by adding sour cream to the batter. I once saw my mother-in-law add sour cream to cake batter to make the cake moist, and I figured that I could do the same with pancake batter. Low and behold, the Sour Cream Pancake was born! I hope you enjoy this recipe!
Sour Cream Pancakes Recipe
Yields about 16 4-inch pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Ingredients
1 1/2 cup all purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup sour cream
2 large eggs
1 tablespoon vanilla extract
Butter for frying
Optional mix-in: 1 cup blackberries
To Serve: Maple syrup, whipped cream, butter, blackberries
Directions
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Add the milk, sour cream eggs, vanilla, and blackberries, if using, to the bowl. Mix until just incorporated.
Heat a nonstick skillet to medium heat and add a tablespoon of butter. Spoon pancake batter onto the skillet. Cook for 2 to 3 minutes on one side, until bubbles form. Flip and cook for 3 more minutes. Repeat with remaining batter.
Serve warm with maple syrup, whipped cream, butter, and blackberries.
Pancakes are always a fun food for kids. Have the children help you mix the batter!
Variations on mix-ins: raspberries, blueberries, or mashed bananas.
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