When you think about pancakes, you probably don’t automatically associate them with sour cream like you do with buttermilk. It’s a tried and true match, buttermilk and pancakes, like PB&J, but sour cream (and even yogurt) shouldn’t be left out of the world of pancakes. I do realize that sour cream and yogurt aren’t buttermilk, but I’m challenging the pancake status quo with this recipe (especially sour cream ones).
The absolute last thing that I want to do on a Sunday morning is venture out to the grocery store, so I use whatever I have in my fridge to knock-up breakfast. There are some days when I have to get really creative, but there’s no way I’m going to the store. That’s how I came across this recipe for sour cream pancakes. I was out of milk and the only thing I had that resembled milk was sour cream. Lo’ and behold, my love for sour cream pancakes was born.
I like to eat these pancakes with maple syrup, chocolate chips and halvah sprinkled on top. Halvah is a Middle Eastern sweet made out of sesame paste. It’s soft, fudge-like and nutty; the perfect combination. I would highly recommend it for not only topping your pancakes with, but for topping a sundae, or for anything else that you might want to add a little sweet, nutty goodness to.
Now here is what you’ve all been waiting for, the recipe (I know, you didn’t see that one coming, did ya?)
Sour Cream Pancakes
Makes enough for 3 semi-hungry people or 2 REALLY hungry people
- 1 c. sour cream
- 7 tbsp. all-purpose flour
- 1 tbsp. sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1/2 tsp. vanilla extract
Step 1: Whisk together eggs and vanilla and set this mixture aside.
Step 2: In a separate bowl, combine the flour, sugar, baking soda and salt. Then stir together the sour cream with the dry ingredients until just barely combined. Don’t mix too much, as this will make the pancakes chewy (you’ll activate the gluten in the flour). Whisk in the egg mixture until just combined.
Step 3: Heat a skillet or griddle over medium-low heat and melt some butter in the pan. Ladle the batter (the amount varies based on if you’re a big or small pancake kind of person) onto the skillet or griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown. Then flip the pancake onto the other side and cook for another minute. Repeat until all of the batter is gone.
Step 4: Time to eat! Serve with chocolate chips, halvah and syrup on top.