If you have some sour cream sitting in the fridge and is running out of idea of what to do with it, then this recipe will make full use of the cream. Note that sour cream is not creme fraiche. Creme fraiche are higher in fat content, and sour cream has a more sour punch to it.
Ingredients:-
1 cup all purpose flour
2 tbsp sugar
1½ tsp baking powder
½ tsp salt
2 large egg
4 tbsp sour cream
2 tbsp melted butter
1 cup milk
1/4 tsp vanilla extract
½ tsp lemon zest (optional)
1 - 2 tbsp milk for batter thinning
Methods:-
1. Whisk together eggs and sour cream, and then add melted butter, milk & vanilla extract.
2. In a separate large bowl, mix together all the dry ingredients. Make a well in the center and add in the wet ingredients, whisk until just incorporated (lumps are fine).
3. Add in lemon zest, cover the bowl loosely with plastic wrap and keep in refrigerator for 30 mins - 1 hour.
4. When batter is cooled to time, add in 1 - 2 tbsp of milk to thin out the batter from the fridge. The batter will be more runny than typical American pancake batter.
5. Heat pan over medium heat, add about 1 tsp butter & 1 tsp oil to fry each pancake (about 4 tbsp). Flip the pancake when bubble starts to show on the top side.
6. Serve with your favorite jam / syrup / honey, or just do it like me, with icing sugar & lemon juice, yum.
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