Bubby’s Sour Cream Pancakes

  • Serves: Makes eight 5-inch pancakes
  • Views: 23163
  • Comments: 21


Photo of Bubby's Sour Cream Pancakes by Orange Piggy © 2012 Sarah Phillips

I am a huge fan of Bubby's Restaurant in Tribeca, New York City, and am especially enamored of their scrumptious Sour Cream Pancakes. They really are out of this world, and any time I can make it there, I'll order them, even if it's lunchtime or dinnertime! I asked owner and chef Ron Silver if I could share the recipe with all of you on CraftyBaking.com and he was happy to oblige! Unfortunately, as is the case with many restaurant recipes, it was perfect at the restaurant but not for the home cook; it just didn't taste the same or have the same lovely texture. After some re-testing, I changed the type of leaveners and amounts used and the mixing method (and some amounts) for the ingredients; you can see the results below. Now the recipe looks and tastes just like the incredible pancakes I still love to eat at the restaurant. Try them with Maple-Glazed Bacon (maple glazed bacon).
QUICK-BREAD RECIPE HELP

dillonsmimi, Premium Member, says: "I love this recipe so much and had extra sour cream so I made another batch to freeze. They come out looking exactly like the pix (this NEVER happens to me, lol)! Second...they are all about the texture: not too airy and fluffy and light - I like a bit of "tooth" to my food (especially if it is saturated with syrup) - but not heavy, and so tender. It is almost indescribable. Stop stirring at the oatmeal stage and use your quick bread techniques and I can guarantee an eating experience that you will remember! This gets pinned, Sarah!"

Sarah's
Secrets

To re-create these from the original recipe and make sure they tasted just like I remembered, I reduced the amount of baking powder and added baking soda. Baking soda is added not only for leavening, but enhances the finished golden brown color (the recipe calls for very little sugar, which helps baked goods brown). I also wanted to highlight the flavor of sour cream in the pancakes, and baking soda also helps with that. I added some melted butter for additional flavoring and color.

I decided to mix the recipe using the Muffin Mixing Method, which makes the pancakes lighter and fluffier, instead of using the All Ingredient Method, or dumping all of the ingredients into one bowl and then mixing, which is how the original recipe was written. However, I always add the sugar in with the "wet ingredients" to help with leavening, a technique I use in my Healthy Oven Mixing Method. 

INGREDIENTS
2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt

2 large eggs
3/4 cups sour cream; use full fat
1 1/4 cups whole or 2% milk
2 tablespoon sugar
2 tablespoons unsalted butter, melted and cooled

INSTRUCTIONS
1. Start heating a griddle on the stove under medium heat.

2. Mix all flour and dry ingredients: flour, baking powder, baking soda, and salt together in a large mixing bowl. Make a well in the center of the dry ingredients.

3. Whisk together the eggs and sour cream until smooth in a medium size mixing bowl. Add the milk and sugar and whisk until incorporated. Lastly, stir in the melted butter.

4. Fold the wet ingredients into the flour/dry ingredients being sure not to over-mix. The batter will be thick and lumpy like oatmeal.
SARAH SAYS: Be aware that batter thickens as it stands; you can thin with more milk or thicken with more flour if necessary. Use batter as soon after making as possible.

Photo by Sarah Phillips © 2012 Sarah Phillips 

5. The griddle should be hot enough for a drop if water to bounce on it when dropped. Lightly grease the griddle with vegetable oil spray.
SARAH SAYS: You may need to adjust the heat to medium-low or low during cooking.

Using a 1/4 cup measure or a spoon that holds about that amount, spoon pancake batter onto griddle.

Flip the pancakes when several tiny bubbles pop on the top surface, and the underside is browned. 


Flip them once, and cook until no wet batter exists inside. As Chef Ron says: "Don't overcook the pancakes or you will have a great thing turn into a bad thing."


6. Serve immediately with maple syrup and butter.
SARAH SAYS: You can plate the first round of pancakes (they’ll hold well in a 250-degree F oven) while you cook the rest.

STORAGE
Batter keeps for three hours in a refrigerator.

VARIATIONS
Berries, Chocolate Chips, etc: Go to Darn Good Pancakes for information.

Bubby's Sour Cream Pancakes with blueberry compote at the restaurant!  

Photo by Sarah Phillips © 2012 Sarah Phillips

Other Recipes

Add Your Comment