Ingredients

The following ingredients have 4 Servings
  • ½ cup whole milk
  • ¼ cup sour cream (substitute in the notes)
  • 1 ¾ tablespoon white vinegar
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg (Read the notes)
  • 1 teaspoon vanilla extract
  • 2 tablespoon oil

Instruction

  • In a large bowl, mix the milk with white vinegar, let it sit for 3 to 5 minutes.
  • Add the sour cream, oil, vanilla, sugar, and egg. Beat the mixture until well combined.
  • Sift in the flour, baking powder, baking soda, and salt. Whisk gently. Over whisking/mixing at this point will result in tough and flat pancakes.
  • Cover the batter and allow it to rest for three minutes. Tiny bubbles will surface, and it means that the vinegar and baking soda are activated.
  • Heat a nonstick skillet or pan over medium- heat. Pour ¼ cup of the batter onto the skillet. To make a thick pancake, pour the batter and do not move the griddle or spread the batter. To make the pancakes a little thinner which my family prefers, spread the batter a little.
  • When the bubbles appear on the surface, it’s time to flip the pancake. Flip the pancake and never press it down; it will puff, which means it is cooking from the inside.
  • Remove the pancake from the skillet, place it in a container and cover it to prevent drying.
  • And this is how you make fluffy sour cream pancakes! Don't forget to serve them with your favorite syrup.