SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP

Sour-Cream Pancakes with Sour-Cream Maple Syrup image

Provided by Lillian Chou

Yield Makes 4 servings

Number Of Ingredients 13

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For syrup:
Scant 1/2 cup sour cream
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into pieces
For pancakes:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted, plus additional for cooking pancakes

Steps:

Make syrup:
Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
Make pancakes:
Preheat oven to 200°F.
Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
Serve pancakes with warm syrup.