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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was given to me by my co-worker Bruce. We were talking about sour cream because I was making perogie's and he said that inspired him to make pancakes. So I asked for the recipe, and here it is! These are the lightest pancakes I've ever had, it's almost criminal to put a little butter and syrup on them. This is now the only recipe I ever use. Ingredients:
1 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3 teaspoons sugar |
1 teaspoon baking soda |
2 eggs, lightly beaten |
1 teaspoon vegetable oil |
1/2 cup sour cream |
1 cup buttermilk |
Directions:
1. Combine flour, baking powder, salt, sugar, and baking soda in a large bowl.
2. Whisk to blend.
3. Combine eggs, oil, sour cream and buttermilk.
4. Stir into flour mixture until smooth.
5. Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet that is ready to cook on.
6. Turn when tops are covered with bubbles and edges look cooked.
7. Cook until browned.
8. Serve with your favorite syrup.
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