Fluffy Pancakes. Super Fluffy Pancakes, The Best Pancakes, by Rosevine Cottage Girls

Fluffy Pancakes

Posted on by Rosevine Cottage Girls
These delicious fluffy pancakes have been made at the cottage as long as I can remember. The girls always loved them so much and Brianna always wanted me to try to make them really small. “Make baby ones momma!”, she would say. So I would test my skills on making teeny tiny super fluffy pancakes in the morning.  The reaction between the sour cream, eggs and your leavening will give you a really fluffy pancakes. So when you add them give them a couple of minutes to bubble then be really gentle and fold not stir the pancakes. I hope you love this recipe as much as we do. Let us know what you think!
Fluffy Pancakes. Super Fluffy Pancakes, The Best Pancakes, by Rosevine Cottage Girls

Fluffy Pancake Recipe

These are our super fluffy pancakes.  They have such a great rise and will melt in your mouth.

For these pancakes we take

1 cup of organic flour
1 1/4 teaspoon of non-aluminum baking powder
1/2 teaspoon baking soda
1/4 teaspoon Himalayan Pink Salt
2  free range cottage eggs
1 cup of cream, half and half or sour cream
1/2 cup milk
coconut oil

Instructions:

Place dry ingredients starting with flour in a mixing bowl. Add your eggs (beaten) sour cream and milk to the top and let sit 5 -6 minutes. You will start to see the cream or sour cream and eggs reacting to the leavening. This will make your cakes more fluffy.

Gently fold in the ingredients. Do not over mix.

Cook on an oiled griddle on medium heat.  When bubbles form on top and pop making air holes, flip your pancake. When finished keep on a plate in a warm oven until all are done and ready to serve.
These are amazing with strawberries sliced on top and whipped cream.

Fluffy Pancakes, Delicious Homemade Pancakes, Organic Pancakes, by Rosevine Cottage Girls

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Rosevine Cottage Girls
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Fluffy Pancakes

Course: Breakfast
Cuisine: American
Author: Rosevine Cottage Girls

Ingredients

  • 1 cup of organic flour
  • 1 1/4 teaspoon of non-aluminum baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Himalayan Pink Salt
  • 2   free range cottage eggs
  • 1 cup of cream half and half or sour cream
  • 1/2 cup milk
  • coconut oil

Instructions

  • Place dry ingredients starting with flour in a mixing bowl. Add your eggs (beatesour cream and milk to the top and let sit 5 -6 minutes. You will start to see the cream or sour cream and eggs reacting to the leavening. This will make your cakes more fluffy.
  • Gently fold in the ingredients. Do not over mix.
  • Cook on an oiled griddle on medium heat.  When bubbles form on top and pop making air holes, flip your pancake. When finished keep on a plate in a warm oven until all are done and ready to serve.
  • These are amazing with strawberries sliced on top and whipped cream.

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