WEEKDAYS 1e|12c|p

Sour Cream Pancakes

Servings: 16
1 to 30 min

Ron Silver of Bubby’s in NYC shows you how to make their famous Blueberry pancakes!

  • Ingredients
  • step-by-step directions
Sour Cream Pancakes
  • 2 tablespoons Sugar
  • 4 Cups All-Purpose Flour
  • 5 teaspoons Baking Soda
  • 2 1/2 teaspoons Kosher Salt
  • 4 extra Large Eggs
  • 1 1/2 cups Sour Cream
  • 5 tablespoons unsalted Butter - melted and cooled, plus more for the griddle and for brushing on the Pancakes
  • 2 3/4 cups Milk
  • Combine the Sugar, Flour, Baking Soda, and Salt in a large bowl; set aside.
  • Using a whisk or mixer set on medium speed, beat the Eggs in a bowl for 2 minutes, or until frothy.  Beat in the Sour Cream, Butter, and Milk.  Stop beating as soon as the ingredients are combined.
  • Using a large spoon or rubber spatula, briskly fold the Egg mixture into the Flour mixture, being careful not to overmix your Pancakes.  It's okay if there are a few little lumps in the Batter (At this point, you can cover the Batter and refrigerate it for up to 3 hours or use it right away.)
  • Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
  • Lightly Butter the griddle.  Using a ladle, form Pancakes on the griddle using 1/4 cup Batter per Pancake.  Cook the Pancakes until a few bubbles have formed on the surface of each one.
  • Flip the Pancakes with a spatula and cook until golden brown on the other side.  Brush the finished Pancake with a little melted Butter before serving.
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