Yield: 1 Servings
|¼ cup||Cake flour; Do not substitute!|
|½ teaspoon||Baking soda|
|3 tablespoons||Granulated sugar|
|4 larges||Eggs; beaten|
|1 \N||16 oz. sour cream|
Mix together the flour, baking soda, salt and sugar until well blended. In another bowl, mix together the eggs and sour cream until well blended. Add to the dry ingredients and mix until all dry ingredients are mixed in.
Allow the mixture to sit for about 5 minutes. Meanwhile, heat up a large frying pan. Once it's hot add a little oil and lightly coat the bottom of the skillet. Using a TABLESPOON, drop the batter onto hot skillet. Cook on one side until the bubbles on the top start to pop and the edges begin to look dry. Careful that you don't burn them. They puff up when you flip them.
NOTES : These pancakes are so tender that you must make them small or they will tear when you flip them. Posted to MC-Recipe Digest V1 #671 by "Joy H.
Sebastian" <Roux_Crew@...> on Jul 14, 1997