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Sour-Cream Pancakes with Sour-Cream Maple Syrup

  • 4servings
  • 25minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Scant 1/2 cup sour cream

  2. 1/3 cup pure maple syrup

  3. 3 tablespoons unsalted butter, cut into pieces

  4. 1 cup all-purpose flour

  5. 1 tablespoon sugar

  6. 1 teaspoon baking soda

  7. 1/2 teaspoon salt

  8. 1/2 cup sour cream

  9. 1/2 cup whole milk

  10. 1 large egg

  11. 2 tablespoons unsalted butter, melted, plus additional for cooking pancakes

Instructions Jump to Ingredients ↑

  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.

  6. Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 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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