This recipe from Ina Garten uses sour cream and milk instead of buttermilk. They are not the thin type of pancake but they are fluffy and got hint of citrus flavor in them. I actually make this one more than buttermilk since sour cream is cheaper and I could freeze the whole container and just thaw it when I need it.
I doubled the recipe to save some for weekdays breakfast.
Vanilla, eggs and lemon zest added to the flour mixture.
Small pancakes are ready to eat. I like drizzling these with maple syrup.
“Don’t marry the person you think you can live with; marry only the individual you think you can’t live without.”
-James C. Dobson