These delectables put the cake in pancake.  With 1/3 cup of sugar and 3/4 cup sour cream, these aren’t your everyday pancakes, but they make a great special Sunday breakfast.  (We sometimes replace the sugar with 3 T honey + 2 T cane sugar to be a bit healthier, but the consistency isn’t the same.)

Whisk together the dry ingredients:
1 cup spelt flour (or all-purpose flour if you prefer)
1/3 cup sugar
1 – 1/2 t baking powder
1/2 t baking soda
1/4 t salt

Whisk together the wet ingredients in another bowl:
3/4 cup tofu sour cream (or regular sour cream)
1/3 cup soy milk (or regular milk)
zest of 1 lemon
juice of 1 lemon
(about 1/4 cup)
3 T unsalted butter, melted
1 egg
1 – 1/2 t vanilla

Pour the wet ingredients over the dry and gently whisk them together.  The batter will be thick, like cake batter.

Spoon 1/4 cup or so of batter onto the griddle for each pancake, and cook until bubbles pop and don’t fill themselves up again, then flip and cook until the other side is golden brown.

This is our adaptation of the Lemon Pancake recipe in the Joy of Cooking.  They suggest serving with “sweetened sour cream or crème fraîche”.  We eat them with our staple, maple syrup, and see no reason to try anything else!