The Best Silver Dollar Pancakes Ever
Tiny sour cream pancakes cook up tender and tangy, ready for butter and syrup at breakfast or brunch.
Prep 10 min · Cook 20 min · Total 30 min · Makes 4 servings
Ingredients
- 4 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup cake flour
- 2 cups sour cream
- 3 tablespoons sugar
Directions
- Crack the eggs into a mixing bowl and stir them until they’re completely combined. Add the salt, baking soda, flour, sour cream, and sugar, then blend everything together well; if you’d rather let the blender do the work here, go right ahead.
- Set a griddle or frying pan over the heat and let it get properly hot. Coat it with a thin layer of grease, then spoon on the batter in small puddles, using just enough for each one to spread into about a 2 1/2-inch circle. Once you see a few bubbles on the surface, flip the pancakes and cook the second side quickly, for no more than 45 seconds.
- Bring them to the table with warm butter and warm syrup. Do your best not to polish off the whole batch.