While staying at the Peabody Hotel recently, I was introduced to the best pancakes ever (sorry Alton Brown): sour cream pancakes. The consistency is hard to explain, they are dense and fluffy at the same time. I have been thinking about these pancakes for a long time, and decided to look up a recipe. The always awesome Ina Garten had a great Banana Sour Cream Pancakes recipe that I decided to tool around with. I am including my version in case you are feeling adventurous this weekend.
Ingredients:
- 3/4 cup unbleached flour
- 1 1/2 tablespoons brown sugar
- 1 teaspoon baking powder
- pinch of Kosher salt
- 1/4 cup sour cream
- 1/3 cup plus a tablespoon vanilla almond milk
- 1 egg
- 1 teaspoon vanilla extract
- a splash of lemon juice
- stick of butter for the griddle
Preheat the electric griddle to 350F. Mix all the dry ingredients together in a large bowl. In a separate bowl, mix the wet ingredients thoroughly. Add the wet ingredients to the dry ingredients and mix until the dry ingredients are incorporated, but don’t over-beat the mixture. Once the griddle is hot, coat with butter and use a paper towel to wipe the griddle down. Scoop a large spoonful of the mixture (which will be considerably thicker than regular pancake batter) onto the griddle. Turn the pancakes when bubbles form on the top surface and the edges set. Cook pancakes until bottom side is light golden brown. Serve with real maple syrup.
Tips: you can substitute regular milk for vanilla almond milk. Also, if you like your pancakes thinner you can add more milk. If you want to add chocolate chips (a staple in our house), add them to the batter right before you pour it onto the griddle.
