“I was amazed at the small amount of flour (even with the potato starch) to make 48 3-inch pancakes when I read this recipe. Found it in the Tribune's Food & Drink Weekly. Per the article: "This recipe was developed by Ina Pinkney of Ina's restaurant. She suggests portioning out the batter using a 1/4 cup measure and using a very thin flexible spatula for turning the pancakes. She serves them with a peach, raspberry and blueberry compote. Look for potato starch in the baking aisle of the supermarket."”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the eggs in a bowl, blender or food processor; beat in the sour cream. Mix together the dry ingredients in another bowl; add to egg mixture. Mix until smooth.
  2. Heat a lightly greased griddle or non-stick skillet over medium-high heat. Pour large spoonfuls of batter into the skillet in batches to make 3-inch circles. Cook until a few bubbles appear on the top, about 2 minutes. Turn carefully; cook until lightly browned on bottom, about 2 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: