Ina Pinkney’s Pancakes are a delightful twist on a classic breakfast favorite, bringing fluffy and flavorful sensations to your morning table. With a combination of sour cream and a few pantry staples, they offer a unique texture that makes for a delightful start to any day.
When making the pancakes, feel free to substitute the sour cream with Greek yogurt for a tangy kick, or use a gluten-free flour blend in place of cake flour if needed. For those with allergies, be mindful of the egg and potential cross-contamination with gluten or dairy. Fresh, high-quality ingredients will make a noticeable difference in flavor, so choose wisely at the market.
Pancakes, Waffles & Crepes
Ina Pinkney’s Pancakes Recipe
Ingredients
- 4 eggs
- 2 cups sour cream
- 1/4 cup cake flour
- 3 tablespoons sugar
- 2 tablespoons potato starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Beat 4 eggs in a bowl, blender, or food processor until well combined. Then, mix in 2 cups of sour cream until smooth.
- In another bowl, combine the dry ingredients: 1/4 cup cake flour, 3 tablespoons sugar, 2 tablespoons potato starch, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the egg and sour cream mixture. Stir until just combined and smooth. Avoid overmixing to keep the pancakes fluffy.
- Heat a lightly greased griddle or non-stick skillet over medium-high heat. It’s important to get the temperature right for that perfect pancake.
- Pour large spoonfuls of batter into the skillet, making 3-inch circles. Leave enough space between pancakes to allow for spreading.
- Cook until a few bubbles appear on the top, which should take about 2 minutes. Keep an eye on them; you want that perfect golden brown.
- Carefully turn the pancakes over and cook until lightly browned on the bottom, about another 2 minutes. If your flipping skills need work, don’t worry—just embrace the rustic look.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 2 of 3: