This recipe is truly fantastic and makes a great batter not just for pancakes but for anything that you would tempura. I usually add bananas or chocolate chips to my pancakes in the frying pan for an extra delicious twist. In my cafe we could not get these out fast enough for our customers!
1 ½ cups all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
1 ½ tsp. kosher salt
½ cup sour cream
¾ cup plus 1 Tbsp. milk
2 extra large eggs
1 tsp. vanilla extract
In a medium bowl, sift together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the sour cream, milk, eggs, and vanilla. Add the wet ingredients to the dry ones, mixing only until combined.
Heat a skillet with non-stick cooking spray. Ladle the pancake batter into the pan. (If you want to add any type of fruit or chocolate chips, now’s the time.)
Cook for 2-3 minutes, until bubbles appear on top, and underside is nicely browned. With a spatula, flip the pancake over and cook another 2-3 minutes.
Continue cooking until all batter is used up. Serve with syrup or butter.