Indiana Artisan

Heavenly Hots Pancakes


  • 4 eggs, large
  • 2 cups sour cream (not Daisy Brand which is delish but too liquidy)
  • 1/4 cup cake flour
  • 2 Tbsp. potato starch
  • 3 Tbsp. sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt


In a mixing bowl (or blender or processor) beat the eggs.

Add the remaining ingredients and blend until smooth. Make it the day before and store in closed container in the refrigerator.

Heat a griddle or fry pan on medium high heat. Coat with a thin film of oil. (Use a brush or paper towel.)

Carefully ‘place’ a large spoonful of batter until it makes a circle of about 3-4 inches.

When a few bubbles appear on the top, turn them over very carefully and cook until lightly browned.

NOTE: Use the thinnest pancake turner/spatula you have. They want to tear because they are so delicate. Do a few test ones first and eat them before anyone sees.