Dupree House Sour Cream Pancakes
  • 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
  1. 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.
  2. 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.
  3. 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/