Sour Cream Pancakes

Gourmet - December 2010
Lillian Chou

1 c. all-purpose flour
1 T sugar
1 tsp baking soda
1/2 tsp salt
1/2 c. sour cream
1/2 c. whole milk
1 large egg
2 T unsalted butter, melted

Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg and melted butter, then whisk into flour mixture. (I put it all in a blender and just blended!)

Brush a 12-inch nonstick skillet with 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 the surface and the undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven.