Originated by Ina Pinkney at her restaurant, Heavenly Hots are delicious sour cream-based pancakes that pair perfectly with fruit compotes, apple sauce or maple syrup. We’ve paired maple syrup with a homemade, chunky apple sauce to produce an outstanding brunch recipe.
- 16 large eggs
- 8 Cups sour cream
- 1 Cup sugar
- 1 Cup all-purpose flour
- 3/4 Cup potato starch
- 2 teaspoons salt
- 2 teaspoons baking soda
- vegetable oil, as needed
- Beat eggs with a whisk. Add sour cream; beat until smooth. Add sugar, flour potato starch, salt and baking soda. Whisk until just smooth.
- Heat griddle or fry pan. Coat with thin film of oil.
- Drop batter by large spoonfuls until each makes a 2 1/2-inch circle.
- Cook pancakes until bubbles appear on surface. Turn; cook until golden.
- Serve immediately.
Use a very thin flexible spatula for turning the pancakes
Serve with a fresh fruit compote, maple syrup or apple sauce.
The cooking time is 4 minutes per batch - about 2 minutes on each side.
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