The lightest, fluffiest pancakes I've ever tried
Superlative sour cream pancakes
I went searching for a pancake recipe and found one - and as luck would have it, I had the buttermilk the recipe called for, too. So I went to work with what turned out to be one of our favorite breakfast recipes. The batter was lumpy at first. I was trying not to over mix (one of my typical baking errors), but it seemed off. In trying to make the best of the already-made batter, I went ahead and started frying up the pancakes. I wasn't optimistic. Oh my goodness! These pancakes are so light and fluffy! The lumps didn't matter, either. The kids loved them. I loved them. They are a delicious reason to keep sour cream AND buttermilk in the house. Seriously. So if you're short on breakfast ideas, don't despair! Keep reading...
Light and fluffy sour cream buttermilk pancakes
2-1/2 c flour 1/4 c granulated sugar 2 tsp baking powder 2 tsp baking soda 1 tsp salt 2 c buttermilk 2 c sour cream 2 large eggs 2 to 4 tsp vanilla extract (depending on your preference) Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, sour cream, eggs and vanilla until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. With quick strokes, bring together the wet and dry ingredients. Try not to over mix - the batter will be - should be - lumpy! Cook the pancakes as you would any other pancake and serve with your choice of toppings.