Lemon–sour Cream Pancakes
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 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
-
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
-
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
-
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.