These pancakes, the signature griddle dish at Bubby’s, were inspired by James Beard’s excellent recipe. Half the milk called for in Mr. Beard’s recipe is replaced with sour cream, resulting in a fluffy, deep golden griddle cake. Mix the dry ingredients and mix the wet ingredients separately ahead of time, but don’t make this batter more than three hours in advance or it might deflate. Serve with plenty of butter and maple syrup, Canadian bacon, or one of Bubby’s fruit compotes (pages 276 to 278).
Recipe information
Yield
makes 16 pancakes
Ingredients
Preparation
Step 1
Combine the sugar, flour, baking soda, and salt in a large bowl; set aside.
Step 2
Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 2 minutes, or until frothy. Beat in the sour cream, butter, and milk. Stop beating as soon as the ingredients are combined.
Step 3
Using a large spoon or rubber spatula, briskly fold the egg mixture into the flour mixture, being careful not to over mix or your pancakes will be tough. It’s okay if there are a few little lumps in the batter. (At this point, you can cover the batter and refrigerate it for up to 3 hours, or use it right away.)
Step 4
Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it’s hot enough for a drop of water to bounce on it.
Step 5
Lightly butter the griddle. Using a ladle, form pancakes on the griddle using 1/4 cup batter per pancake. Cook the pancakes until a few bubbles have formed on the surface of each one.
Step 6
Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.
Chocolate Chip Silver Dollar Pancakes Variation
Step 7
Form 2-inch pancakes, using about 2 tablespoons of batter per pancake, on the hot griddle. Place 5 chocolate chips on each pancake before flipping the pancakes over to cook on the other side.
