HEAVENLY HOTS PANCAKES

By BobD

Ingredients

• 50 SMALL PANCAKES
• Don't cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them.
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 4 tablespoons cake flour
• 2 cups sour cream
• 3 tablespoons sugar
• Solid vegetable shortening for greasing griddle or skillet.

Details

Servings 50
Adapted from nytimes.com

Preparation

Step 1

1. Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth. This can also be done in a blender. Chill the batter overnight. (The batter will keep, refrigerated, for up to one week.)

2. The next day, heat the griddle or skillet over medium-high heat. Beat the batter to re-emulsify it. Lightly coat the griddle or skillet with shortening. Drop small spoonfuls - I used 3/4 tablespoon - of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter. When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly. (You don't want to cook the pancakes all the way through because you want the center to remain creamy.)

Serve with syrup or honey on the side. Makes 50 to 60 small pancakes.