These Pancakes Taste WAY Better Than The Boxed Stuff

Photo: Courtesy of Davide Luciano/Impatient Foodie
Is there a designer, clothing store, or brand you feel was made just for you and you want everything they make? For me, that person/brand is Adam Lippes. His collections balance opposing concepts with incredible ease: His clothes are elegant and effortless, impeccably tailored and totally comfortable; they make a girl feel beautiful and sexy without constricting bodices or skintight fabrics. Put very simply, I love the way the clothes look, fit, and feel. Adam is also a completely adorable person, so that only makes me love him (and his work) even more.

Beyond all that, though, I also can't get enough of his pancakes, the recipe for which comes from his mother, Sandra Lippes. These were Adam's breakfast treat every Sunday as a kid. Until I tried them myself, I did not fully understand just how delicious, flavorful, and fluffy they would be. BEWARE, because once you make these, any premix pancake stuff will taste like dry cardboard. Adam also told me that he has cut the sour cream by half and replaced with Greek yogurt, and the pancakes were delicious that way, too. Or, you could go the other route and make these with bacon or cook the pancakes in bacon fat.

1 cup sifted flour
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cup sour cream
1 egg slightly beaten
1/2 cup milk

1. Mix all of the dry ingredients.

2. Mix all of the wet ones.

3. Then mix them together. But, don’t whisk. Just stir. If it's a bit chunky, that’s fine. Just make sure the mixture is all moist.

4. Use a soup ladle to spoon it onto a hot griddle with a bit of butter. When this just begins to bubble, turn.

5. Check after 20 seconds. Cook until golden.

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