2000s Recipes + Menus
Sour-Cream Pancakes with Sour-Cream Maple Syrup
- Active time:25 min
- Start to finish:25 min
- Scant 1/2 cup sour cream
- 1/3 cup pure maple syrup
- 3 tablespoons unsalted butter, cut into pieces
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus additional for cooking pancakes
Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
Preheat oven to 200°F.
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.
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.
Serve pancakes with warm syrup.