Ever have a morning when getting out of bed seems like the last thing you want to do?
Perhaps it’s raining outside, and claps of thunder keep lulling you back to sleep. Maybe it’s one of those mornings when you lie there for an extra 5, 10 or 15 minutes, secretly wishing someone would bring you breakfast in bed. And even though you know it’s never going to happen, still, you wish.
So what makes getting out of bed tempting on a morning so gloomy? Sour cream pancakes, that’s what!
Adapted from the Canna Cove Bed & Breakfast, I first tried these pancakes on a morning just like the one described above: dark, gray and stormy. Mother nature was graciously providing the perfect, au naturale, white noise machine, so it is with experience I speak: Even when all you want to do is stay in bed and pull the covers over your head, these pancakes are reason enough to drag yourself out of bed and give the day a second chance.
The odd thing about my new-found pancake crush (hold onto your hats, it’s confession time), is that I’m not the world’s biggest pancake lover. Waffles, yes. Pancakes, not so much. Why? Because (unfortunately) most of the pancakes I’ve eaten are too thin, too flimsy and to be blunt, rather tasteless. But these…these pancakes provided me with a pleasant surprise and on a morning I desperately needed one.
Pancakes light yet full of substance, these had a texture that held up to a pat of butter and warm maple syrup without getting too soggy. And their flavor? They had one…and a good one at that (cook them and find out for yourself). Even without the butter and syrup, these pancakes were 100% delicious. I ate the majority of mine plain and all I could think of was how good they would taste with a bit of scrambled egg and bacon sandwiched between, but I’ll save that little experiment for another day.
The next time you need a pancake surprise or are craving comfort food, breakfast style, I hope you’ll give this recipe a try. More than that, I hope you’ll enjoy eating them as much as I did!
Sour Cream Pancakes
(recipe featured on Inn Cuisine, as adapted from the old Canna Cove Bed & Breakfast)
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 extra-large eggs, lightly beaten
- 1 cup sour cream
- 1 cup water
- 4 tablespoons butter, melted
Warm large skillet or griddle over medium heat. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another medium-sized bowl, whisk eggs, sour cream and water until well blended; add melted butter, whisking until combined. Pour wet mixture into dry ingredients all at one, stirring gently until batter is moistened and no large lumps remain. Take care not to over stir. When skillet (or griddle) is preheated, pour approximately 1/4 to 1/3 cup batter onto cooking surface for each pancake. Batter will spread to make approximately 5-inch circles. Cook until tops of pancakes are evenly bubbled and appear slightly dry rather than wet. When set, flip pancakes using a large spatula and cook briefly on second side, about 2 minutes.
Yield: approximately 16 pancakes. You may halve this recipe to produce about 8 if cooking for a smaller crowd.
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Of course you know I will have to give them a try. Pancakes and waffles are the ultimate comfort foods with maple syrup.
i’ll ALWAYS leap out of bed if i know pancakes are on the menu. these look great, especially with that hunk o’ butter.
Love the inclusion of sour cream in baked goods, and I bet using sour cream in these pancakes provides the same sort of results, moist delicious pancakes! Thanks for sharing this recipe, I’m definitely trying it this weekend.
These sound fabulous!!!
My fiance LOVES pancakes and I’ll be sure to make these for him. We always have sour cream in the house and these sound delicious!
Sour cream in pancakes — am I the last to know about this? The pancakes look wonderful. I’m bookmarking.
do you think I could use yogurt instead of sour cream?
Looks divine Sandie! I make something similar called Norwegian pancakes or waffles but I add a bit of cardamom to it and it’s divine and I leave some sour cream lumps so they pop in the mouth when eating.
These are the best pancakes! I have been a follower here for some time and have tried several other recipes, but this has fast become a family favourite! In fact, since I tried them last week, I have had to make them for my kids 3 more times! Thank you for sharing!