Best Pancakes Ever!

Often in the fall, when the hotels close for the winter, they donate their leftover food to the school. Our school cook is amazing, but there are certain things she can't use. If containers have been opened or she can't be certain about expiration dates, she isn't allowed to serve the food. But if the items are still good, they are often shared with community members. 

I love it when she gets five pound containers of sour cream. (A container spoils before the cook can use the whole thing.) What could Liz possibly want with five pounds of sour cream, you ask. Why make pancakes, of course. And not just any pancakes mind you, sour cream pancakes - the best pancakes in the world!

They're literally the most delicious pancakes I've ever tasted; light, fluffy and super easy to make. The original recipe can be found here, but it doesn't make enough for a family of four. I double the recipe and it's just perfect.

 Sour Cream Pancakes

• 2 cups sour cream
• 3/4 cup + 2 Tbs all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 whole large eggs
• 1 teaspoon vanilla extract
• butter for frying

In a small bowl, whisk together eggs and vanilla. Set aside.In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In another bowl, stir together the sour cream with the dry ingredients until just barely combined (don't over mix.) Finally, whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup scoops  onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute or two. Don't worry if the pancakes seem off they will be a little on the soft side. Serve them with softened butter and syrup. Be prepared to get requests for these!