SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP RECIPE | EPICURIOUS.COM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sour-Cream Pancakes with Sour-Cream Maple Syrup Recipe | Epicurious.com image

When food editor Lillian Chou was faced with creating a recipe to use up the scant cup of sour cream left over from our Ravioli with Green Beans and Prosciutto , she immediately thought of pancakes. She knew that the sour cream would act like buttermilk to produce a very tender texture. But the eureka moment came when she thought to combine some of the sour cream with maple syrup and butter for a topping. The result is the color of café au lait, with the tang of sour cream playing off the syrup's deep sweetness.

Provided by @MakeItYours

Number Of Ingredients 11

Scant 1/2 cup sour cream
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into pieces
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.

There are no comments yet!