- 1
Ingredients
- 2 tablespoons Sugar
- 4 Cups All-Purpose Flour
- 5 teaspoons Baking Soda
- 2 1/2 teaspoons Kosher Salt
- 4 extra Large Eggs
- 1 1/2 cups Sour Cream
- 5 tablespoons unsalted Butter - melted and cooled
- plus more for the griddle and for brushing on the Pancakes
- 2 3/4 cups Milk
Preparation
Step 1
2 tablespoons Sugar
4 Cups All-Purpose Flour
5 teaspoons Baking Soda
2 1/2 teaspoons Kosher Salt
Combine the Sugar, Flour, Baking Soda, and Salt in a large bowl; set aside.
4 extra Large Eggs
1 1/2 cups Sour Cream
5 tablespoons unsalted Butter - melted and cooled
2 3/4 cups Milk
Using a whisk or mixer set on medium speed, beat the Eggs in a bowl for 2 minutes, or until frothy. Beat in the Sour Cream, Butter, and Milk. Stop beating as soon as the ingredients are combined.
Egg mixture
Flour mixture
Using a large spoon or rubber spatula, briskly fold the Egg mixture into the Flour mixture, being careful not to over mix or your Pancakes. It's okay if there are a few little lumps in the Batter (At this point, you can cover the Batter and refrigerate it for up to 3 hours or use it right away.)
Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
Lightly Butter the griddle. Using a ladle, form Pancakes on the griddle using 1/4 cup Batter per Pancake. Cook the Pancakes until a few bubbles have formed on the surface of each one.
Melted Butter
Flip the Pancakes with a spatula and cook until golden brown on the other side. Brush the finished Pancake with a little melted Butter before serving.