Mama's Sour Cream Eggy Hot Cakes

20 mins

2 servings

4.5/5 (4 reviews)

Another recipe from my Great Aunt's collection. She clipped this from the Chicago Tribune on July 5,1972, where it had won the weekly "$5 Favorite Recipe Prize." Makes a small batch. While the original version called for only 2 Tbsp of flour, I found they needed a bit more. These are very eggy pancakes - their texture and taste is quite different from a more floury pancake. They can be a little tricky to turn- make sure you keep the heat low enough not to burn them, and wait to flip until the surface really is riddled with air bubbles. Recipe doubles well.

Ingredients

Instructions

Combie dry ingredients, then mix in eggs, beating until smooth.
Blend in sour cream.
Pour 1/4-1/3 cup ladlefuls of batter on a well greased hot griddle (medium heat) until many small bubbles appear on the surface, flip over and brown the other side.
Repeat until all battter has been used.
Serve hot with butter and syrup or powdered sugar, if desired.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Breakfast

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Amount Per Serving
Calories 357.3
% Daily Value*
Total Fat 27.5g	42%
Cholesterol 245.8mg	82%
Total Carbohydrate 18.8g	7%
	Dietary Fiber 0.2g	1%
	Sugars 13.7g
Protein 9.4g

Amount Per Serving

Calories 357.3

% Daily Value*

Total Fat 27.5g

42%

Cholesterol 245.8mg

82%

Total Carbohydrate 18.8g

Dietary Fiber 0.2g

Sugars 13.7g

Protein 9.4g