I really don’t use the term “ridiculously” often (ok, maybe I do). These though, these really are ridiculously easy. You can whip them up in a blender, then it’s even easy to pour them into your pan. If you don’t have a blender just use your hand mixer, no biggie.
I was nervous when I first saw the recipe. I mean, 2 cups of sour cream, in pancakes? I just… I couldn’t wrap my head around it. And there was so little flour (though more after I tweaked it from the original, the original was just too runny and flat).
When they were finished though, well, I’d just never tasted anything quite like it. I loved the little, bite size aspect of them (be prepared that pouring perfect little circles will take some practice, but you’ll have it down pat by the half way mark. And really, who cares). It took me a while to figure out how to explain them to people. I’ll give it my best shot again here:
They look like pancakes, and the outside is just like a pancake, but somewhere in the middle it turns into the texture of a cruller (closest thing I can think of). It’s almost like you think it’s wet, or custard like in there, but it really isn’t. They’re firm and cooked, just moist feeling. They really are the strangest, most delicious little things.
They’re also now a staple in my breakfast rotation, loved by both Oliver and I (Bo hasn’t tried them yet, but he keeps asking me to make them, we just haven’t been home much on the weekends lately so breakfast has been on the go).
First up, put your eggs in the blender (don’t forget, if you don’t have one just use your hand mixer).
Blend them until mixed.
Add everything else: salt, baking soda, cake and pastry flour, sour cream, and sugar. Don’t worry if you don’t have cake flour, I’ll give you the substitution down below. Blend it up until mixed well and a little bubbly.
Add just a little bit of melted butter or vegetable oil to your pan or griddle before adding the pancakes. If you’ve got a good non-stick surface you shouldn’t need to do this. I only did this at the begining, I didn’t have to between batches.
Pour your pancake batter into silver dollar sized circles. As evidenced by the photo below, I am not exactly great at doing this. I also don’t care. They taste good and that’s all that really matters (they did get more constantly sized as I went on though). When bubbles start to form on the top, that’s when it’s time to flip, and the bottom should be nice and golden brown. Then just go for another minute or two on that second side and you’re done.
Perfect looking pancakes after flipping.
And here’s what you end up with. You’ve got to give them a shot, even if you’re a skeptic like I was. Trust me, they’re worth it! The recipe will feel like it’s making a ton of pancakes, but they’re small and thin, so I’d say you’re feeding four hungry people, or 6 with some cut up fruit and such to go along with them.
If you don’t have cake and pastry flour on hand, you can do one of two things.
1. The best option is to “make” the cake and pastry flour. Just switch out one tablespoon of flour with cornstarch then whisk it together. Too easy.
2. If you don’t have cornstarch on hand either, just substitute all purpose flour, but know that the pancakes will be a bit more chewy.
Here’s your printable:
- 4 eggs
- ½ tsp salt
- ½ tsp baking soda
- ½ cup cake and pastry flour
- 2 cups sour cream
- 3 tbsp white sugar
- In a blender, mix the eggs until blended.
- Add the salt, baking soda, flour, sour cream, and sugar. Blend until well mixed and slightly bubbly.
- Heat a griddle or frying pan to medium-high, then lightly grease with vegetable oil or butter (not necessary if you have a good non-stick surface).
- Pour the batter into little silver dollar sized circles. Cook until bubbles appear on the top and the bottom is golden brown, then flip and continue cooking until the second side is also golden brown, about 2 minutes.
If you don't have cake and pastry flour, use all purpose but sub 1 tbsp for cornstarch.
If you don't have a blender, a hand mixer will work just as well.