Oh My Gosh!!!
It's not very often I get excited about breakfast.
Dessert? Yes. Breakfast? Not so much.
These pancakes are not your run of the mill Krusteaz pancakes.
These are light, amazingly fluffy and beyond yummy.
They remind me of the Belgium Waffles we make, in that they
are also all of those things, light, fluffy and yummy.
The amount of sour cream to flour ratio, made me wonder how
in the world they would hold together, but they did and am I ever glad.
Since they are so delicate, flipping them takes some patience,
but once you take your first bite you will be so glad you tried them.
PW's Sour Cream Pancakes:
2 c. sour cream
3/4 c. flour
2 T. sugar
2 t. baking soda
1 t. salt
1 t. vanilla extract
In a large mixing bowl combine eggs, vanilla and sour cream. Mix well. Add the salt, baking soda, sugar and flour. Mix well.
Place skillet over medium low heat, melt a tablespoon of butter. Pour the batter into the skillet about 1/4 c. at a time. Cook for about 1 1/2 minutes and then gently flip. Cook for another minute or so and remove to a plate. Repeat with remaining batter.
Top with butter and syrup or fruit and whipped cream.