These pancakes were a hit. Jax declared that I made the best pancakes in the world, and Lea described them as "softer than a feather pillow." I swear I'm not making that up. The hyperbole's cute here, but less adorable when she's declaring that I'm the worst mother in the world (which is hyperbolic, I hope).
This is a heavily modified epicurious recipe. You should note that it is not sweet, so if you're looking for something sugary, this ain't it. But if you like your pancakes a little less sugary, or like an excuse to use a little extra maple syrup, these are perfect.
Sour Cream Pancakes
2 c. flour
2 tbsp sugar
2 tsp baking soda
1 scant tsp salt
3/4 cup light sour cream*
11/4-11/2 cups milk
3 tbsp canola oil
In a small bowl, mix together the flour, sugar, baking soda and salt.
In a slightly larger bowl, mix the sour cream, milk, canola oil and eggs
Mix together thoroughly, but it's okay if a few lumps remain.
If you have a griddle, heat it to about 300. If not, heat a nonstick skillet to medium heat, and spray with cooking spray (or use a touch of butter, if you'd rather). Onto the griddle or skillet, ladle between 1/4-1/2 c batter, and cook until bubbles rise to the surface (about 3-5 minutes for the first batch, a little faster thereafter).
(look, I remembered pictures. You can see the expansive and modern kitchen in which I do all of my gourmet cooking. Hopefully the pictures get better).
I served with butter, maple syrup, and a side of fruit.
(notice that the children require their syrup in little bowls, because heaven forbid it touch something, even though they dunked every single thing on their plate into that syrup).
*yogurt would probably work just as well - go with plain greek if you like the tang, or regular vanilla if you want something a little sweeter. Go light on the milk if you're using yogurt, as it's thinner.