Jackson Pollock’s Sour Cream Griddle Cakes

This is one of our favorite recipes from Dinner with Jackson Pollock: Recipes, Art, & Nature by Robyn Lea (published by Assouline). These thick, hearty pancakes are the perfect Saturday morning breakfast to eat while you curl up to this amazing book.

Prep Time
Cook Time
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Servings
Ingredients
  • 2 eggs, separated
  • 1 cup (8 oz.) sour cream
  • ½ cup milk
  • 2 cups AP flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 Tbsp. melted butter
  • crisp bacon and maple syrup, for serving
  • sliced banana and honey, for serving
  1. In a large bowl, whisk egg yolks, sour cream, and milk until smooth. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir flour mixture into liquid mixture until blended.
  2. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter.
  3. Lightly brush griddle or fry pan with butter and heat pan on medium until hot but not smoking.
  4. Drop ¼ cup batter onto hot griddle, three to a batch. Cook until puffy and edges are dry. Flip with a spatula and continue cooking about 1-2 minutes.
  5. Serve with crispy bacon and maple syrup for a delicious brunch; for a sweeter version, serve with sliced banana and honey (like we did here!).

Check out our review of Dinner with Jackson Pollock here: Jackson Pollock: Chef?

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