“If your pancake is miniature, you can eat 50”- her royal highness Paula Deen, probably.
If you’ve been reading this blog for a while, you know that I’m a bit of a pancake-phile. I went through a brief phase of three months last year when all I ate for essentially every meal was pancakes. What started off as a “I have nothing but baking ingredients and jam in my pantry, help” moment spurned an era in my life hereafter known as The Pancakes Age where I became obsessed with figuring out new toppings for these fluffy cakes of euphoria. I haven’t been the same since.
My adventures in pancaking brought me some of my finer culinary accomplishments (case in point: these pumpkin walnut pancakes which, if you haven’t tried them, what are you doing with your life). They’ve also probably brought me early onset cholesterol, but that’s irrelevant.
The story behind these sour cream silver dollar pancakes is unfortunately not very inspiring: since I only cook for myself, I’ve gotten in the habit of making several smaller pancakes in smaller batches. I find they cook faster, meaning I can eat faster, meaning I won’t be late to class because I was busy labouring over a batch of 25 pancakes. It’s a win-win situation for everyone involved, aka just me.
Then I remembered that ! I have a blog ! and small food is trendy food, so I should probably hop onto the foodie bandwagon and share it with you lovely people.
The addition of sour cream in these was also somewhat an accident. The pancakes my parents made for us growing up involved buttermilk, which I do not have conveniently on hand because who tf just has buttermilk conveniently on hand, so I subbed in sour cream for buttermilk and it ended up working wonderfully!
SOUR CREAM SILVER DOLLAR PANCAKES
You Will Need
- 4 eggs
- 1/3 cup flour
- 3 tbsp. sugar
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1,5 cups sour cream
- FOR THE TOPPING: extra sour cream, honey, fresh berries, a dash of vanilla extract
- In a large bowl, beat the eggs till frothy. Add the sour cream and mix well.
- In a separate bowl, whisk together the dry ingredients. Add to liquids and combine.
- Heat a pan with the oil of your choosing or butter, and fry each pancake. To make these silver dollar pancakes, I spoon about a 2-tbsp. size dollop for each one.
- To serve, beat together some extra sour cream and vanilla extract. Spoon over your stack, drizzle with honey, and top with fresh berries.