Sour-Cream Pancakes With Sour-Cream Maple Syrup Recipe

Name: Sour-Cream Pancakes With Sour-Cream Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Scant 1/2 cup sour cream; 1/3 cup pure maple syrup; 3 tablespoons unsalted butter, cut into pieces; 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sour cream; 1/2 cup whole milk; 1 large egg; 2 tablespoons unsalted butter, melted, plus additional for cooking pancakes

Servings: persons

Scant 1/2 cup sour cream
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into pieces
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted, plus additional for cooking pancakes

1
Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
2
Preheat oven to 200u00b0F.
3
Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
4
Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
5
Serve pancakes with warm syrup.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Scant 1/2 cup sour cream, 1/3 cup pure maple syrup, 3 tablespoons unsalted butter, cut into pieces, 1 cup all-purpose flour, and more.

Yes, Sour-Cream Pancakes With Sour-Cream Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour-Cream Pancakes With Sour-Cream Maple Syrup

How did you like this recipe?

Frequently Asked Questions