Sour Cream Pancakes [0001140]

Ingredients:

1 cup gluten-free all-purpose flour
2 tablespoons granulated sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon gluten-free baking soda
1/4 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon pure vanilla extract
Cooking spray or unsalted butter, for greasing the skillet

Instructions:

In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, gluten-free baking powder, gluten-free baking soda, and salt.

In another bowl, combine the sour cream, large eggs, and pure vanilla extract. Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Preheat a griddle or non-stick skillet over medium-high heat. Lightly grease it with cooking spray or unsalted butter.

Pour 1/4 cup portions of the pancake batter onto the hot griddle or skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.

Transfer the cooked sour cream pancakes to a plate and cover with a clean kitchen towel to keep warm.

Repeat the cooking process with the remaining batter, adding more butter or oil to the griddle as needed.

Serve your gluten-free sour cream pancakes warm with your favorite toppings, such as fresh berries, maple syrup, or a dollop of sour cream.

These gluten-free sour cream pancakes are wonderfully fluffy and have a delightful tanginess from the sour cream.

Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy your pancakes!