Our family loves this recipe. It reminds us of the pancakes served at Penny Ann’s Cafe, which is owned by a family I grew up with in the 80s in upstate New York.
I added a few ingredients to a sour cream pancake recipe I found online, and after some trial and error, this is now our favorite pancake recipe.
1 cup buttermilk
1/2 cup sour cream
1 tablespoon melted butter
2 tablespoons apple sauce
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Add ~½ cup milk (add a little more to get to the right consistency)
Additional butter for griddle
Combine all wet ingredients in a medium-sized bowl. Mix with a whisk until blended.
Add all of the dry ingredients to the bowl.
Mix with a large spoon or whisk (don’t over mix, mix just until the ingredients are incorporated).
Heat the griddle to about 350℉. Melt butter onto griddle.
Using a 1/3 cup measure, scoop out the batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.
Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional ~3 minutes on the opposite side. Don’t pat-down. Don’t flip more than once.
The pancake is done when poked gently in the middle, and the cake springs back.
Serve immediately with fresh fruit and syrup.
If you like banana, you may like to try this adaptation:
Use just 1 tablespoon of applesauce (instead of 2)
Add 1/2 of a mashed, ripe banana