Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/4 cup milk
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowls
- Whisk or electric mixer
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together sour cream, eggs, vanilla extract, melted butter, and milk until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray.
5. Using a 1/4 cup measuring cup, scoop batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
6. Repeat with remaining batter, greasing the skillet as needed.
7. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 220mg
Total carbohydrates: 15g
Dietary fiber: 0g
Sugars: 5g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be substituted for sour cream.
- Almond or soy milk can be used instead of regular milk.
Variations:
- Add blueberries or chocolate chips to the batter for added flavor.
- Use cinnamon and nutmeg in the batter for a spiced version.
- Top with whipped cream and fresh fruit for a decadent breakfast.
Tips and tricks:
- Do not overmix the batter, as this will result in tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the pancakes warm in a low oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup.
Garnishes:
Top with fresh fruit, whipped cream, or chopped nuts.
Pairings:
Serve with bacon or sausage for a savory breakfast.
Suggested side dishes:
Fresh fruit or a side of scrambled eggs.
Troubleshooting advice:
If the pancakes are too thick, add a little more milk to the batter. If they are too thin, add a little more flour.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Pancakes have been a breakfast staple for centuries, with variations found in cultures all around the world.
Flavor profiles:
The sour cream in these pancakes adds a tangy flavor that pairs well with sweet toppings like syrup and fruit.
Serving suggestions:
Serve hot with your favorite toppings for a delicious breakfast.
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