Saturday Sour Cream Pancakes

My stove has two built-in skillets so I can feed an entire army at once. My kids (and company) love to sit behind the island, forks in hand, as I flip these pancakes onto waiting plates. One of my daughters loves to add chocolate chips to hers... who’s actually counting calories on pancake day, anyhow? Not us!

There are certain things I’m very particular about (as you know!) and pancakes are one of them. The best ones are thick and fluffy, and you can never stop with just one. The smell of these 1996 Junior League-inspired beauties cooking on a Saturday morning will get even the latest of sleepers out of bed!

2 1⁄2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

1 tablespoon sugar

3 eggs

2 cups buttermilk

1 cup sour cream

2 tablespoons melted butter

Step 1: Heat the griddle to a medium heat.

Step 2: Combine all ingredients. (The batter is meant to be lumpy!)

Step 3: Carefully, pour the batter onto the griddle, about a half cup at a time.Space each pancake out by an inch or two.

Step 4: As little bubbles rise to the surface of the pancakes, flip them. You want the pancakes to be golden brown.

Step 5: Serve with a generous pat of butter, powdered sugar, and the syrup of your choice.

RUTH’S PRO-TIP:

Cook time depends on your preference! I prefer a bit of a doughy center, while one of my daughters likes them on the “definitely more done” side. They are delicious both ways.