Sour-Cream Pancakes with Sour-Cream Maple Syrup

Sour-Cream Pancakes with Sour-Cream Maple Syrup
Sour-Cream Pancakes with Sour-Cream Maple Syrup
When food editor Lillian Chou was faced with creating a recipe to use up the scant cup of sour cream left over from our Ravioli with Green Beans and Prosciutto , she immediately thought of pancakes. She knew that the sour cream would act like buttermilk to produce a very tender texture. But the eureka moment came when she thought to combine some of the sour cream with maple syrup and butter for a topping. The result is the color of café au lait, with the tang of sour cream playing off the syrup's deep sweetness.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Breakfast Brunch Christmas Kid-Friendly Quick & Easy New Year's Day Birthday Shower Sour Cream Maple Syrup Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 cup whole milk
  • 1/3 cup pure maple syrup
  • 3 tablespoons unsalted butter, cut into pieces
  • Carbohydrate 93 g(31%)
  • Cholesterol 131 mg(44%)
  • Fat 29 g(45%)
  • Fiber 1 g(3%)
  • Protein 11 g(22%)
  • Saturated Fat 16 g(80%)
  • Sodium 930 mg(39%)
  • Calories 678

PreparationMake syrup: Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted. Make pancakes: Preheat oven to 200°F. 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. 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. Serve pancakes with warm syrup.

PreparationMake syrup: Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted. Make pancakes: Preheat oven to 200°F. 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. 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. Serve pancakes with warm syrup.

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