Perfect Pancakes

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Perfect Pancakes

Recipe Author Jessie Sheehan
Course Breakfast
Cuisine Pancake


  • 2 1/2 cups cake flour 300 g
  • 2 1/2 Tbsp baking powder
  • 3/4 tsp table salt
  • 2 1/2 Tbsp granulated sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 1 3/4 cups whole milk 420 ml
  • 5 tbsps sour cream 75 g
  • 6 tbsps unsalted butter, melted, and cooled slightly 90 g
  • vegetable oil or additional butter for greasing pan


  • In a medium bowl whisk together the flour, salt, sugar, and baking powder. Set aside.
  • In a large bowl, whisk the eggs, vanilla, milk, and sour cream together until frothy. Add the melted butter and whisk again. Using a sieve, sift the dry over the wet and gently fold with a rubber spatula. Do not over mix and stop when the batter is still a bit lumpy. The batter will be thin.
  • Place a large frying pan over medium-to-medium high heat and grease with butter or oil. Once melted (or hot), pour 1/4 cup [80 ml] portions of the batter on to the pan and cook until the bubbles in the center of the pancake burst, and when you lift an edge with your spatula, it looks lightly-brown. Carefully flip, and cook on the other side until golden.
  • Serve immediately with butter and maple syrup.

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