SOUR CREAM PANCAKES
Notes: I honestly have never had a better pancake. I want pancakes to taste of egg and cream with a little something extra behind it all (i.e., flavor a la sour cream) and be delicately sweet. I want them to literally cut like “buttah” and I want to not feel like I ate a pound of flour afterwards. These pancakes are everything. They satisfy all my pancake desires. If you make these for you and somebody you like a lot there will be no pancake left behind. The recipe makes about 11 pancakes using 4.5 inch ring molds which suits 3 people with moderate appetites or 2 people with voracious ones.
If you want them to look perfect get ring molds (at least 4.5 inches in diameter) to take care of that for you, but they will still look delightful without the perfectly round shape. The ring molds just take it to that high end restaurant level. You could use smaller ring molds but then you will have a stack of mini pancakes, and a lot more of them.
As usual, ingredients where noted in grams, were weighed. I also provide cup measure approximations too.
Prep time: 10 mins, Cook time: 20 mins, Total time: 30 mins
Equipment:
Stand mixer with whisk attachment (preferred), but you could also use a hand electric mixer with beaters. A more powerful stand mixer just makes short work of fluffing the egg mixture.
4.5 inch ring molds (optional) for that perfectly round shape.
I have these excellent stainless steel ones that are actually meant to make large hamburger buns: Keewah 4.5 inch Large Burger Ring - 6 Piece - Stainless Steel
*They are thick, don’t warp and are easy to clean too.
If you will be using ring molds then you will want to use a large cast iron skillet, flat griddle cook top, or well seasoned pan so you don’t scratch off nonstick coatings.
Ingredients:
4 large eggs (room temp)
2 tsp vanilla extract
1/2 tsp salt (I used pink Himalayan salt)
2 tbsp granulated sugar
200 g (1 cup) sour cream (full-fat)
60 mL (1/4 cup) whole milk
124 g (1 cup) AP flour
1/2 tsp baking soda
Neutral oil for cooking (I used organic canola oil)
Directions:
In a stand mixer with whisk attachment, whisk the eggs, sugar, salt, and vanilla together at high speed for 3-4 mins until you have a very fluffy, pale egg mixture that has almost reached the ribbon stage (you can also take it all the way to the ribbon stage).
Add the sour cream and milk and whisk in for a minute. The sour cream and milk will cause the egg mixture to deflate a little, but you will not lose all the of the airiness.
On low speed whisk in the flour and baking soda until just combined and then scrape and fold the mixture at the bottom of the bowl to make sure you get it all incorporated.
If you will be using ring molds use a paper towel soaked in oil to coat the inside of each ring mold with oil so that the pancakes will just slip out when ready to flip.
On medium heat add neutral oil to your pan or to the middle of your ring molds. Use a 1/3 cup measure or scoop to pour equal portions of batter into each ring mold or for each pancake. Cook for about 2-3 mins, until the undersides are golden and you see several bubbles appearing at the top and popping. Flip the pancakes and cook another minute.
Top with whatever you like. I made a simple strawberry compote, with mascarpone and maple syrup for the final touch.