1 cup all-purpose flour (Brenda uses White Lily brand)
1 Tablespoon granulated sugar
1 Tablespoon baking powder
Pinch of salt
1 egg
3 Tablespoons sour cream
1 cup whole milk
Oil for pan
Instructions
Sift dry ingredients together in mixing bowl. In a small bowl beat together egg and sour cream, then add milk. Add wet ingredients to dry ingredients and gently blend well. Let mixture stand for a few minutes before cooking on a lightly oiled hot griddle. Makes 6-8 pancakes, depending on size.
Pancakes will be lighter if you allow the wet ingredients to come closer to room temperature and not use straight from the refrigerator. For a thicker pancake, use a little less milk in the wet ingredients.
To serve, sprinkle with powdered sugar and serve with fresh fruit. Blueberries can be added to the pancake batter, if desired; or mashed bananas can be added to batter and then garnished with toasted walnuts on the cooked pancakes.
Recipe by The Culinary Cellar at https://theculinarycellar.com/mamies-cottage-bed-breakfast/