Sour Cream Pancakes

By Golfwidow7

Curtis Stone's- “the key to making these ultra-airy pancakes lies in a very lumpy
batter. So, whatever you do, do not overmix it! And, serve the hotcakes hot off the griddle

Ingredients

• 1 1 1 cup buttermilk
• 1 1 1 cup sour cream
• 1 1 1 large egg
• 2 2 2 teaspoons pure vanilla extract
• 1 1/4 1 1/4 1/4 cups all-purpose flour
• 1/2 1/2 1/2 cup granulated sugar
• 1 1 1 teaspoon baking powder
• 1 1 1 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon sea salt
• 4 4 4 tablespoons unsalted butter, divided
• 1/3 1/3 1/3 cup mascarpone

Details

Servings 8
Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

In a large bowl, whisk buttermilk, sour cream, egg, and vanilla. In medium
bowl, whisk flour, sugar, baking powder, baking soda, and salt. Gently fold flour mixture into
buttermilk mixture until batter is very lumpy (this is crucial for light and fluffy pancakes).
Preheat griddle pan or two large frying pans over medium-low heat. Melt 2 tablespoons butter
over griddle. Working in batches and using about 1/3 cup batter for each pancake, ladle batter
onto griddle (do not spread) and cook, adjusting heat as needed, for 3 minutes per side, or until
pancakes are puffed, golden brown, and just cooked through. Transfer pancakes to plates. Spoon
sauce over, top with dollop of mascarpone and serve immediately.