250 gr. sour cream or thick goats-milk yogurt (For a non-dairy/vegan version: Tofutui dairy-free sour cream)
1 egg (For those allergic to eggs/vegans: 1 soft banana, mashed)
1 cup flour (for a gluten-free version use “Tami” or another all-purpose gluten-free flour)
1 full tsp. baking powder
½ tsp. baking soda
½ cup sugar
1 cup milk/goats-milk (For a non-dairy/vegan version: soy/rice/hazelnut/oat milk – whichever type you enjoy the flavor of)
oil/butter for frying
In a bowl, mix sour cream/yogurt, sugar and egg/banana well.
Add the flour, baking powder, baking soda and milk, and whisk until smooth.
Cover the bowl in plastic wrap and refrigerate for ½ an hour.
Heat a non-stick pan well.
Pour about ½ tsp. of oil/butter in the pan and make sure it coats the entire bottom.
Pour 1 Tbsp. of the batter to the pan, in spaces of 1″.
Once bubbles form on top, gently flip the pancakes.
Wait 1-2 minutes, remove the pancakes from the pan, and cook another batch.
Serve with your favorite toppings: Whipped cream, Maple sauce, Chocolate sauce, fresh fruit, honey…