Sour Cream Pancakes
by Alice Currah on Nov 3, 2011
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When I married my husband, I was determined to teach myself how to cook (and bake) from scratch more, and from cans and boxes less. Over the years this determination grew even more once I became a mother. My desire to cook most things homemade has always been rooted in a desire to create memories and traditions for my family, not by food politics or popular movements. I want to create familiar recipes my children will look forward to around certain holidays or on any given Sunday morning. When my children move away from home and start their own families, I want them to look back fondly to the recipes of their childhood and remember the times we spent together even long after I'm gone.
Today's recipe for Sour Cream Pancakes is special to me. Everyone in our family, as well as our friends, loves this recipe. The pancakes are fluffy and melt-in-your-mouth. They are superior to any box mix you can buy off the store shelf. If you've ever been hesitant to make your family homemade pancakes, this easy recipe will win you and your family over.
*Note: In my opinion, the secret to perfect pancakes is the smoothness of the batter. If you have a blender, mix the wet ingredients in the blender at a medium-low speed. Slowly add the dry ingredients until you have a smooth and lump-free batter. Use a 1/3 measuring cup to make the perfect-sized pancakes with a uniform size.
