At the October Country Inn (check us out), sour cream pancakes are one of our most popular breakfasts.  We often hear our guests exclaim how good they are.   Of course, even though they are by themselves much richer than a traditional breakfast pancake, a part of that goodness must be attributed to a generous helping of pure Vermont maple syrup (we like grade B).

Sour cream pancakes with sausages ready for maple syrup and a fork

These silver dollar sized pancakes may seem a bit complicated to make, but they really aren’t that difficult, there’s just a few more steps than usual.  This recipe makes about 30, 2 1/2″ pancakes.  A typical serving is 4 or 5 pancakes, so these quantities will serve 6 persons.

First, make sure you have all the ingredients:

  • 2 eggs, separated
  • 1/2 cup sour cream
  • 1/2 cup skim milk
  • 1/2 cup (4 oz) unsalted butter, melted
  • 1/2 cup pastry or cake flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Melt the butter in a small pan or skillet.  You will need three mixing bowls.  Separate the eggs.  The whites will be whipped, so put the whites in the appropriate mixing bowl.  Put the yolks in a different bowl.   In the bowl with the yolks, put the skim milk, and sour cream. Whisk a little and set aside.

Batter, scoop, and spatula, ready to cook.

Put the dry ingredients, the two flours, sugar, salt, and baking powder, in the remaing bowl and mix everything together.  Make a hollow crater in the center of the dry mix, pushing it up the sides of the bowl as much as you can.

Whip the eggwhites until they will hold a peak and set aside.

Add the melted butter to the bowl with the yolk, milk, and sour cream and whisk it together gently and incompletely.  Add this liquid mixture to the dry bowl and gently incorporate.  Don’t get too carried away.  The pancakes will be flat if you get too rambunctious with your mixing.  The batter will be lumpy and there may be spots of dry flour when you add the whipped egg whites by gently folding them into the batter.

Pancakes on the grill.

We use a small ice cream scoop to scoop balls of batter onto a heated, buttered grill.  Cook briefly on each side, plate, and serve while warm.  Don’t forget the maple syrup.