Heavenly Hots

I was first introduced to these by my sister. When I saw them I thought to myself, these aren't pancakes. It only took one bite for them to win me over. They are soft, sweet, and just delicious! These pancakes are different from normal pancakes because they take more sour cream than flour giving them a custard-like consistency. 

The most difficult part of making them is cooking them. The softness of the batter makes them difficult to flip. Make sure your griddle or skillet is nice and hot before you add your butter (I used butter cooking spray and found it a bit easier to flip the pancakes.) Even if they don't come out looking perfect they still taste fantastic! Enjoy!

Heavenly Hots

Serves: 4 (32 pancakes)

Ingredients

1/4 cup all-purpose flour

3 tbsp sugar

1 tsp cornstarch

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2 cups sour cream

3 large eggs

1/2 tsp vanilla extract

3 tbsp unsalted butter

powdered sugar (for dusting)

Directions

*Place an oven rack in the middle position and preheat the oven to 200 degrees. This is to keep the pancakes warm while you cook the rest of the batch *

1. Combine the flour, sugar, cornstarch, baking powder, salt, and baking soda in a medium bowl.

2. In a large bowl, whisk the remainder of the ingredients together until smooth.

3.  Carefully fold the flour mixture into the sour cream mixture until incorporated.

4. Heat 2 tablespoons of butter in large nonstick skillet over medium-low heat (alternatively you can use cooking spray)

5.Place 5 1 tablespoon scoops of batter in pan, cover it, and cook for 1 minute to 1 1/2 minutes until golden brown on the bottom.

6. Flip the pancakes and cook them without the cover until they are golden brown.

7. Repeat with the remaining batter using more butter as needed. Serve with a dusting of powdered sugar.

Source: Cooks Country Magazine February/March 2011 Issue. (Can be found here)