Sour Cream Pancakes

It's official, I've neglected my pancake duty.
30 days.  30 days without pancakes.  Huh?  How is that even possible?  Clearly time is going by at too rapid a pace, that I'm unaware I've been deprived for a month.  Unintentionally, deprived.  New record set.
This makes today as good as time as ever to get back on the 'pancake wagon' and dig in to a delicious stack.
The leftover sour cream from our Mexican themed dinner party last week, will prove to be useful after all.  Sour Cream Pancakes it is. And since J is out at a hockey game for business (or so he says,) that makes tonight the perfect opportunity to enjoy breakfast @ dinner.  Oh, and of course the best part, more for me!  Tonight is a win, at least in my books.  As far as our beloved Calgary Flames?  Well, you can't win them all...

Sour Cream Pancakes

1 1/4 cups all-purpose flour
3 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup unsweetened almond milk
2 eggs, lightly beaten
1/2 tsp vanilla

In a large mixing bowl, combine flour, sugar, baking powder, and salt.
In separate bowl, whisk together milk, sour cream, eggs and vanilla. Add to dry ingredients until just moistened. 
Spoon batter in 1/4 cup portions onto lightly oiled griddle or pan. Cook for 2 to 3 minutes or until bubbles form on top and underside is golden. Flip and cook for 1 minute. Repeat with remaining batter.
Serve with syrup.

Yields: approximately 8 pancakes


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