Lemon–sour Cream Pancakes
10m prep 15m cook 25m ready
About twelve 4-inch pancakes Delicious with honey, sweetened sour cream, Crème Fraîche, or Blueberry Compote.
Ingredients
- 1 cup (125g) all-purpose flour
- ¼ cup (50g) sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (180g) sour cream
- ⅓ cup (80g) milk
- Finely grated zest of 2 lemons
- ¼ cup (60g) lemon juice
- 3 tablespoons (45g) butter, melted
- 1 large egg
- 1 ½ teaspoons vanilla
Let's Cook
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Step 1.
Whisk together in a large bowl: 1 cup (125g) all-purpose flour; ¼ cup (50g) sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt
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Step 2.
Combine in another medium bowl: ¾ cup (180g) sour cream; ⅓ cup (80g) milk; Finely grated zest of 2 lemons; ¼ cup (60g) lemon juice; 3 tablespoons (45g) butter, melted; 1 large egg; 1 ½ teaspoons vanilla
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Step 3.
Quickly mix the liquid ingredients into the flour mixture. The batter will be thick and bubbly. Cook, keep warm, and serve as for Pancakes or Griddle Cakes.
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