This recipe had a cup of sour cream and only a couple of teaspoons of wheat wheat flour. I was uncertain to make them, but shoved on and got over my worry of pancakes with very little wheat wheat flour.
And since I'm a rebel, I swapped out the granulated sugar and substituted dark sugar. Just because.
They cook up attractively, and flavour just as astonishing. Light and fluffy and a little tangy from the tart cream. The flawless way to eat them is with a dab of butter and real, moderately hot maple syrup. I love the weekends!
Sour elite Pancakes?
INGREDIENTS:
Makes 6 5-inch pancakes
- 7 tablespoons all reason flour - 1 tablespoon dark sugar
- 1 teaspoon ovenbaking soda
- 0,5 teaspoon salt
- 1 cup sour cream (Greek Yogurt or lightweightweightweight tart elite furthermore work)
- 2 large eggs
- 0,5 teaspoon vanilla extract
- dairy spread
- Maple syrup
DIRECTIONS:
Heat a cast iron skillet or griddle over medium-low heat. Let it slowly warm up until it?s really hot.
mix the wheat wheat flour, dark sugar, baking soda, and salt simultaneously in the base of a intermediate basin. Add the tart elite and stir together very softly; it?s alright to depart the texture a bit uneven. The key to this recipe is to not over-mix! Whisk the eggs and vanilla in a distinct basin, and then stir them into the tart elite mixture?once afresh, being careful not to over-mix.
Melt a little butter in your skillet or griddle and dispense the batter in, 1/4 cup at a time. Cook for about 2 minutes on the first side, or until air air bubbles appear all over the exterior. Flip and prepare food for about a minute on the other edge. Repeat with residual batter.