Fluffy Sour Cream Pancakes Hot Cakes Recipes

Steps:

• 1. NOTE: I use a 1/3 cup measure to make my husbands pancakes so they would be larger, and used a 1/4 cup measure for my daughter and I. These pancakes may require a bit more work than your average pancakes, but they taste so much better too.
• 2. Separate eggs into 2 separate bowls. Add sour cream & baking soda to bowl with egg yolks, and beat until blended together and sour cream is a pale yellow color.
• 3. Combine the flour, baking powder, salt & sugar, & stir until blended together.
• 4. Add about half of the flour mixture into the sour cream mixture, and beat until blended, then add in remaining flour mixture and beat again. Add in the softened butter and beat for about half a minute or until well blended. Add in the vanilla Bean Paste, & blend till mixed together.
• 5. Using a clean beater, beat egg whites at room temperature until stiff peaks form.
• 6. Fold egg whites into batter, by carefully stirring with a wide spatuala from bottom of bowl to top, all the while you turn the bowl. Repeat until all of the egg whites have been incorporated into the pancake batter.
• 7. Heat griddle iron or skillet until hot, spray with non stick cooking spray, then pour about 1/4 cup of batter onto grill. Flip when the top is covered with bubbles and brown the other side.
• 8. Remove and add butter between each pancake while pancakes are still hot, and drizzle with your favorite syrup. Serve & enjoy.

Steps:

• Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
• Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
• In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
• Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
• Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!

Steps:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Steps:

• Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
• In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
• In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
• Pour into flour mixture and stir just until mixed.
• Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
• Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

Steps:

• Combie dry ingredients, then mix in eggs, beating until smooth.
• Blend in sour cream.
• Pour 1/4-1/3 cup ladlefuls of batter on a well greased hot griddle (medium heat) until many small bubbles appear on the surface, flip over and brown the other side.
• Repeat until all battter has been used.
• Serve hot with butter and syrup or powdered sugar, if desired.

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.