Photography by Dan Engongoro
These adorable and tasty pancake stacks will take center stage at your breakfast table. Its thick batter, prevents any “running”, and keeps each pancake true to its form. Of course this recipe can be used for “regular” sized pancakes as well
- 1 ½ cups flour
- 6 TBSP sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ cup sour cream
- ¾ cup milk
- 2 eggs
- 1 tsp vanilla extract
- Combine all ingredients together and beat till the batter is smooth .
- Drop batter by tablespoonfuls 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. Freezes very well. The stacks can be frozen for up to 1 week.
This Article by EstherO. originally appeared in Mishpacha Magazine.
Hello,YUM!I’m always loiokng for SunButter recipes, and I can wait to try this one over the weekend tropical twist! I’m really eager to work with the almond flour. I anticipate rave reviews, too. Thanks and I’m enjoying following your blog.
I would freeze the batter, defrost when ready to use.
If you would rather freeze the ready made pancakes I would say to wrap them well, thaw when ready to use and rewarm them on 350 degrees for a couple of minutes.Don’t let them get dried out. enjoy!
Thanks for the delicious recipe of the pancakes. I was just wondering
when and how is the best way to defrost them for a breakfast.
Wow this is AMAZING unbelievable talent bi"h thank you for sharing!!!
Can’t WAIT to keep checking your site -a real treat!
I love your website! These pancake stackers are so adorable
Keep up your great work!