- 4 large eggs
- ½ teaspoon salt
- ½ teaspoon baking soda
- 4 tablespoons cake flour
- 2 cups sour cream
- 3 tablespoons sugar
- Solid vegetable shortening for greasing griddle or skillet
Between 50 and 60 dollar-size pancakes
- Mix all the ingredients except the vegetable shortening in a large bowl. With a wooden spoon, beat until smooth. This can also be done in a blender.
- Heat the griddle or skillet until it is very hot. Film with shortening. Drop small spoonfuls of batter onto the griddle, making sure that when they spread out they measure less than three inches in diameter.When a few bubbles appear on top of the pancakes, turn and cook the second side briefly. Serve with maple syrup.
- The batter will keep, refrigerated, for up to one week.
About 15 minutes