If you ever have an opportunity to host a special breakfast or brunch, these Gourmet Pancake Stacks are a great addition to add to your menu.
We used a thick batter, which prevents “running”, and keeps each pancake true to its form. Of course this recipe can be used for “regular” sized pancakes as well.
Pancakes freeze very well. The stacks can be frozen for up to one week.
Photography by Dan Engongoro
This Article by EstherO. originally appeared in Mishpacha Magazine.
Gourmet Pancake Stacks
Ingredients
- 1½ cups flour
- 6 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ cup sour cream
- ¾ cup milk
- 2 eggs
- 1 tsp vanilla
Instructions
- Combine all ingredients together and mix till the batter is smooth .
- Drop batter by Tbsps into hot oil in large frying pan.
- Fry each side until tiny bubbles form on top of batter.
- To make pancake stacks use 1 Tbsp of batter for the bottom pancake, 3/4 Tbsp batter for the middle pancake and ½ Tbsp batter for the top.
- Place toothpick in the center of each stack. Garnish with blueberries and mint leaves.
