Sour-Cream Pancakes with Sour-Cream Maple Syrup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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When food editor Lillian Chou was faced with creating a recipe to use up the scant cup of sour cream left over from our Ravioli with Green Beans and Prosciutto , she immediately thought of pancakes. She knew that the sour cream would act like buttermilk to produce a very tender texture. But the eureka moment came when she thought to combine some of the sour cream with maple syrup and butter for a topping. The result is the color of café au lait, with the tang of sour cream playing off the syrup's deep sweetness. Ingredients:
scant 1/2 cup sour cream |
1/3 cup pure maple syrup |
3 tablespoons unsalted butter, cut into pieces |
1 cup all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup sour cream |
1/2 cup whole milk |
1 large egg |
2 tablespoons unsalted butter, melted, plus additional for cooking pancakes |
Directions:
1. Make syrup: Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
2. Make pancakes: Preheat oven to 200°F.
3. Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
4. Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
5. Serve pancakes with warm syrup.
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