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Fly-off-the-Plate Pancakes

Source of Recipe

From "A Real Southern Cook" by Dora Charles


Recipe Introduction

"I'm not sure why these pancakes are so good and so light - maybe it's the sour cream. You just have to make them for yourself and see what you think. The lightness means people can eat a lot of them and still want more, so be sure to have bacon or sausage or both on the side unless you want to make a second batch of pancakes - or just make a double batch and be done with it."

List of Ingredients

â—¦ 1 cup all-purpose flour, sifted
â—¦ 1 Tbsp sugar
â—¦ 1 Tbsp baking powder
â—¦ ¼ tsp salt
â—¦ 1 large egg, at room temperature
â—¦ 1 cup milk, plus more as needed
â—¦ 2 rounded tablespoon sour cream
â—¦ 2 Tbsp butter, melted and cooled


Recipe

Resift the flour with the rest of the dry ingredients into a medium bowl.

Beat the egg, milk, and sour cream together in a medium bowl. Add the melted butter and stir it in with a whisk until smooth. Whisk the flour mixture into the egg mixture just until it all comes together.

Heat a griddle and when it's hot, drop a small spoonful of the batter onto it. If the batter seems too thick, add a little more milk, a tablespoon at a time, until it seems right when you test it. You can make small or large pancakes, as you like.

Flip them as usual - when the first sides is getting bubbles at the edges - and then they're done in just another minute or two, when the other side is getting a little brown.

Serve them straight from the griddle as you go, or keep warm on a plate in a 225° F oven.


Serves 4