music-city-missy
Well-known member
I've been using this recipe for years and I don't know that I have ever shared it with all of you. I'm trying to get better at posting things here so bare with me.
Perfect Sunday Pancakes
Growing up I think we had more waffles than pancakes. I remember the waffles always sticking to the waffle iron. But then someone introduced these boxes of pancake batter. They were sort of like the little boxes of milk you would get at school as well as quarts. I can't remember if it was dry and you added liquid and shook or if it came refrigerated. I seem to recall it was refrigerated though. That and my little Presto hamburger machine on the flat grill side and I was set free to cook my own breakfast.
Even though I have fond memories of that premade pancake batter, these pancakes started a new tradition in our house. Sunday mornings often bring the request from Kristen or Jeff for these pancakes. They are the best pancakes I have ever had. They are so buttery because of the butter in them that they don't need additional butter after they come off the grill. In fact, they are so good they really don't even hardly need syrup.
A BATCH OF HOMEMADE SOUR CREAM PANCAKES
Makes 10 to 12
Dry Mixture
1 1/2 cups all purpose flour, sifted twice before measuring
1/2 teaspoons salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sugar
Wet Mixture
2 eggs
6 tablespoons melted butter
3/4 cup sour cream
3/4 cup milk, preferably whole milk
Additional melted butter or oil for cooking
Preheat your griddle or a heavy bottom pan. You want it hot but not too hot so I set my burners on medium.
I know this sounds 'strange' but sifting the flour twice before measuringgives you the lightest ,fluffiest pancakes ever. Mix all the dry ingredients together and whisk lightly to blend. Set aside.
In a large bowl, blend together all the wet ingredients. They will blend much easier if you blend the eggs and sour cream well then add the melted butter and milk last.
Next sift the dry ingredients into the wet ingredients. Adding the dry to the wet makes it easier to incorporate them better than adding wet to the dry. Whisk lightly just until blended and no large lumps remain. This is a thick batter. If you like, you can thin with additional milk.
The griddle should be hot enough that a drops of water sizzle and dance on it. Brush your griddle or pan with additional melted butter. I use an ice cream scoop to scoop approximately 1/4 cup of batter and then drop it on the griddle.
As I said, this batter is thick so I take the back side of the scoop and spread the batter out into about a 6" circle.
If you want to add anything to the batter, do it now (this way I can accomodate each person's request rather than adding them to the whole batch of batter). I sprinkle about 1/4 cup of frozen blueberries or chopped pecans or chocolate chips and then press them down lightly.
These will not get as many bubbles around the edges as they cook like a normal pancake batter. However they will look dry and have a few bubbles when they are ready to turn. I cook these low and slow. Flip and continue cooking on the other side until they are done.
Notes:
I have made these with Bob's Red Mill Gluten Free All Purpose Baking Flour and it works just fine.
I make extras and freeze with wax paper between them and they warm up nicely.
My dad has made this batter the night before to use for a large pancake breakfast and said the batter held up well overnight.
Recipe adapted from "Now You're Cooking: Everything a Beginner Needs to Know to Start Cooking Today" by Elaine Corn, Illustrated by Daniel McClain. Harlow & Ratler, 1997.
Perfect Sunday Pancakes
Growing up I think we had more waffles than pancakes. I remember the waffles always sticking to the waffle iron. But then someone introduced these boxes of pancake batter. They were sort of like the little boxes of milk you would get at school as well as quarts. I can't remember if it was dry and you added liquid and shook or if it came refrigerated. I seem to recall it was refrigerated though. That and my little Presto hamburger machine on the flat grill side and I was set free to cook my own breakfast.
Even though I have fond memories of that premade pancake batter, these pancakes started a new tradition in our house. Sunday mornings often bring the request from Kristen or Jeff for these pancakes. They are the best pancakes I have ever had. They are so buttery because of the butter in them that they don't need additional butter after they come off the grill. In fact, they are so good they really don't even hardly need syrup.
A BATCH OF HOMEMADE SOUR CREAM PANCAKES
Makes 10 to 12
Dry Mixture
1 1/2 cups all purpose flour, sifted twice before measuring
1/2 teaspoons salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sugar
Wet Mixture
2 eggs
6 tablespoons melted butter
3/4 cup sour cream
3/4 cup milk, preferably whole milk
Additional melted butter or oil for cooking
Preheat your griddle or a heavy bottom pan. You want it hot but not too hot so I set my burners on medium.
I know this sounds 'strange' but sifting the flour twice before measuringgives you the lightest ,fluffiest pancakes ever. Mix all the dry ingredients together and whisk lightly to blend. Set aside.
In a large bowl, blend together all the wet ingredients. They will blend much easier if you blend the eggs and sour cream well then add the melted butter and milk last.
Next sift the dry ingredients into the wet ingredients. Adding the dry to the wet makes it easier to incorporate them better than adding wet to the dry. Whisk lightly just until blended and no large lumps remain. This is a thick batter. If you like, you can thin with additional milk.
The griddle should be hot enough that a drops of water sizzle and dance on it. Brush your griddle or pan with additional melted butter. I use an ice cream scoop to scoop approximately 1/4 cup of batter and then drop it on the griddle.
As I said, this batter is thick so I take the back side of the scoop and spread the batter out into about a 6" circle.
If you want to add anything to the batter, do it now (this way I can accomodate each person's request rather than adding them to the whole batch of batter). I sprinkle about 1/4 cup of frozen blueberries or chopped pecans or chocolate chips and then press them down lightly.
These will not get as many bubbles around the edges as they cook like a normal pancake batter. However they will look dry and have a few bubbles when they are ready to turn. I cook these low and slow. Flip and continue cooking on the other side until they are done.
Notes:
I have made these with Bob's Red Mill Gluten Free All Purpose Baking Flour and it works just fine.
I make extras and freeze with wax paper between them and they warm up nicely.
My dad has made this batter the night before to use for a large pancake breakfast and said the batter held up well overnight.
Recipe adapted from "Now You're Cooking: Everything a Beginner Needs to Know to Start Cooking Today" by Elaine Corn, Illustrated by Daniel McClain. Harlow & Ratler, 1997.