Brown Sugar Pancakes

For the Pancakes:

• 2 cups AP Flour
• 2 tsp. Baking Powder
• 6 Tbsp. Brown Sugar
• 3 Eggs
• 1 ¼ cups Sour Cream or Greek Yogurt
• ½ cup Milk
• 6 Tbsp. melted salted Butter
• 1 Tbsp. Vanilla

Instructions:

1. Whisk together flour, baking powder, and brown sugar into a large bowl.
2. In another bowl, whisk together eggs, sour cream, milk, melted butter, and vanilla until combined.
3. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix. Leave the lumps there. No need for a smooth batter.
4. Heat a griddle or non-stick skillet over medium heat and melt extra butter.
5. Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
6. Flip over the pancake and cook until golden brown and crisp on the other side.
7. Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.

Notes

• Don’t Flip Too Early. Give the pancakes time to cook on the first side before flipping. This makes for easier flipping and more even cooking.
• Preheat the Griddle or Pan. Make sure you give it a good heat before pouring in the batter. This is the key to crisp edges and to prevent sticking.