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epicurious4.7
Sour-Cream Pancakes With Sour-Cream Maple Syrup
This sour cream pancakes recipe gives you a brunch dish that's as tender and flavorful as a buttermilk version. Don't skip the tangy sour cream maple syrup.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Lillian Chou📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●whisk
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
Make syrup:
2
Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
3
Make pancakes:
4
Preheat oven to 200°F.
5
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.
sugar1 tablespoonbaking soda1 teaspoonlarge egg1
6
Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant ¼ 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.
7
Serve pancakes with warm syrup.
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