Adapted from a recipe for one of the best pancakes in NYC
Ingredients
2 Tbsp sugar
4 cups all-purpose flour
5 tsp baking soda
2½ tsp salt
4 eggs
1½ cups sour cream
⅓ unsalted butter, melted and cooled
2¾ cups milk
Directions
Sift the sugar, flour, baking soda, and salt into a large mixing bowl.
In a separate medium mixing bowl, beat the eggs with a wire whisk until foamy. Add the sour cream, melted butter, and milk. Beat briefly to combine ingredients.
Gently fold the egg mixture into the flour mixture, being careful not to overmix. It’s okay if there are a few little lumps in the batter, but you don’t want to mix too vigorously or your pancakes will be tough. You can cover the batter and refrigerate for a few hours or use it right away.
Preheat a griddle and lightly grease it a little butter. Pour batter to form pancakes. Don’t flip until several bubbles pop on the top surface. Flip once using a spatula and cook until golden on both sides.