If you have never tried these, or if you’re looking for a new breakfast recipe to make at home, make these now. Actually, run to the kitchen and whip these babies up now. Because you’d be come back to thank me later (after you gobble the entire batch on your own). That’s right: these coins are so light, sweet, tangy and tender in the inside, and crunchy on the outside. They’re so addictive and perfect for breakfast, snacks, brunch, or dare I even say dessert?
So you’re probably thinking, what the heck are these heavenly tots? I would categorize them under pancakes, even though, they’re definitely “pancakes with a little bit extra”, so I would call them “half-pancake-half-crepes”. All of the greatness of a regular pancakes (tender and fluffy), but also the very thing we all love about crepes (their crispiness)… all in one! Their pancakes are made so light thanks to the small amount of flour in proportion to sour-cream, which makes them tangy and a little sugar to add some sweetness to it. I know the superpower that sour cream has on pancakes, and I have been eyeing another recipe for a while – so I’m glad that I finally put these to test, and regret that I didn’t try making these sooner. They’re so perfect on its own, with a little bit (or a lot!) of powdered sugar, or even maple syrup – although I really don’t think that they needed them. Give them a try and let me know.
Yield: Yield: 32 small pancakes, serves about 4
- 1/4 cup all-purpose flour
- 3 Tbsp sugar
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 cups sour cream
- 3 large eggs, lightly beaten
- 1/2 tsp vanilla
- 3 Tbsp unsalted butter for frying
- Combine flour, sugar, cornstarch, baking powder, salt, and baking soda in a medium bowl. Whisk sour cream, eggs, and vanilla in a large bowl until smooth. Gently fold flour mixture into the sour cream mixture until incorporated.
- Heat 2 tsp of butter in a large nonstick skillet over medium low until butter begins to sizzle. Place five 1 Tbsp scoops of batter in the pan, cover, and cook until the tops appear dry and bottoms are golden, ~ 1.5 to 2 minutes. Gently flip and cook uncovered, until golden brown, about 30 seconds. Repeat.
Recipe source: The Best of America’s Test Kitchen 2012