fluffy and light

These are some super good pancakes, so airy and fluffy. Sour cream is the secret. And they are the perfect vehicle for the delicious rhubarb-strawberry compote recipe I gave you yesterday. Make any morning extra special by whipping up a batch of these!

Sour Cream Pancakes

1 cup flour
1  1/2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1/2 cup water
2 tablespoons butter, melted
For the Skillet
1 tablespoon unsalted butter
1 tablespoon vegetable oil

Rhubarb-Strawberry Compote
Maple syrup, if desired

Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl.

In another medium-sized bowl, whisk eggs, sour cream and water until well blended; add melted butter, whisking until combined.

Pour wet mixture into dry ingredients all at once, stirring gently just until batter is moistened and no large lumps remain. Take care not to over stir.

Heat a skillet and melt 1 tablespoon of butter with 1 tablespoon of vegetable oil.  Pour in approximately 1/4 cup batter for each pancake. Batter will spread to make approximately 5-inch circles. Cook until tops of pancakes are evenly bubbled and appear slightly dry rather than wet.

When set, flip pancakes using a large spatula and cook on second side until evenly browned.

Serve topped with a pat of butter and a couple spoonfuls of rhubarb-strawberry compote.

Drizzle with maple syrup, if desired.

Makes about 8 pancakes