LEMON–SOUR CREAM PANCAKES
About twelve 4-inch pancakes
Delicious with honey, sweetened sour cream, Crème Fraîche, or Blueberry Compote.
Whisk together in a large bowl:
- 1 cup (125g) all-purpose flour
- ¼ cup (50g) sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Combine in another medium bowl:
- ¾ cup (180g) sour cream
- ⅓ cup (80g) milk
- Finely grated zest of 2 lemons
- ¼ cup (60g) lemon juice
- 3 tablespoons (45g) butter, melted
- 1 large egg
- 1 ½ teaspoons vanilla
Quickly mix the liquid ingredients into the flour mixture. The batter will be thick and bubbly. Cook, keep warm, and serve as for Pancakes or Griddle Cakes.