June 14, 2012
1 1/2 cups flour
6 Tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 cup sour cream
3/4 cup milk
1 tsp vanilla extract
oil, for frying
blueberries and mint leaves, for garnish
1. Combine all ingredients except for oil and garnish in a large bowl. Beat until smooth. Heat oil in a large frying pan. Drop batter by tablespoonfuls into frying pan. Fry until tiny bubbles form on top. Flip over and fry on the other side.
2. To make pancake stacks, use 1 Tbsp of batter for the bottom pancake, ¾ Tbsp batter for the middle pancake, and ½ Tbsp batter for the top. Place a toothpick in the center of each stack. Garnish with blueberries and mint leaves and drizzle with maple syrup.
Pancake batter freezes very well. The prepared stacks can be frozen for up to 1 week.
This recipe appeared in Mishpacaha Magazine Issue 293, June 2012.