Sour-Cream Pancakes with Maple-Pecan Butter

Name: Sour-Cream Pancakes with Maple-Pecan Butter
Prep time: 25 min
Total time: 45 min
Yield: 24
Ingredients: 3 c. all-purpose flour; 6 tbsp. sugar; 1 tbsp. baking powder; 1 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 3 c. sour cream; 1 3/4 c. milk; 6 tbsp. unsalted butter, melted; plus more for skillet; 3 large eggs, lightly beaten; Pure maple syrup, for serving; Maple-Pecan Butter, for serving

By Susan SugarmanPublished: Jan 5, 2012

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a stack of five sour cream pancakes with maple pecan butter on top

Quentin Bacon

Yields:

Prep Time:

25 mins

Total Time:

45 mins

Cal/Serv:

161

Sour cream in the batter is the secret to making these pancakes super moist and tender. And the tangy flavor is the perfect contrast to the sweet, rich Maple-Pecan Butter topping.

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Ingredients

Pancakes:

3 cups all-purpose flour
6 Tbsp. sugar
1 Tbsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
3 cups sour cream
1 3/4 cups milk
6 Tbsp. unsalted butter, melted; plus more for skillet
3 large eggs, lightly beaten
Pure maple syrup, for serving
Maple-Pecan Butter, for serving

Directions

1. Step 1Preheat oven to 175°F. Place a sheet pan in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Step 2In a medium bowl, whisk together sour cream, milk, melted butter, and eggs. Add wet ingredients to dry ingredients and whisk until just combined. Batter should have small- to medium-size lumps.
3. Step 3In a large skillet over medium-low heat, melt butter to coat pan. Working in batches, pour about 1/3 cup batter per pancake onto skillet, spacing each pancake about 2 inches apart. When bubbles appear around edges and bottoms are golden brown, flip pancakes and cook until other sides are golden brown, about 4 minutes total. Transfer to sheet pan in oven and cover loosely with foil while cooking remaining pancakes. Serve warm with maple syrup and Maple-Pecan Butter.