I like it.
In the past, I only experimented with pancake mix-ins. Chocolate, coconut, corn, berries, etc…but lately I’ve been trying out recipes that alter the very base of this magical breakfast item, the pancake, the hotcake, the flapjack. Pancakes, I love you.
Here is the recipe for these tangy medallions of goodness, from none other than Ree Drummond.
Start with Wegmans. I MEAN…sour cream.
Whisk together your flour, sugar, baking soda, and salt. You’ll probably think, “Wow only seven tablespoons of flour?” Remember that the base of this particular batter is the sour cream. Don’t worry, everything will be okay.
Then just cook them the way you would any other pancake, a griddle and a decent amount of butter. Sour cream pancakes will be a little more tender than your typical pancake. I can’t wait to add fruit to these!