Sour Cream Pancakes

At least once a week I try to make some sort of special breakfast.  It’s not anything involved or extravagant, just a small treat that makes us linger a little longer around the table.  I’m so aware that my time with my kids being little is fleeting and precious.  I feel like each meal together is a chance to slow down and soak up all their humor and cuteness.  Don’t worry, all our meal times are not sweet family bonding sessions.  My kids are indeed kids.  They melt down and refuse to eat the food I’ve prepared.  They even cry and scream sometimes but I just want to be intentional about spending good time with them.  I’ve found that breakfast is a sweet time when they are well rested and ready for the day.  We’ve made some great memories!

My newest obsession is Sour Cream Pancakes from Pioneer Woman.  Yes, I do love all of her recipes.  I’m telling you, the woman knows how to cook.  If you don’t own her cookbooks, you should buy them immediately.  You’ll want to make every single recipe.  But, I digress.  Oh these pancakes!  So simple and equally delicious.  Another winning feature is you most likely have the ingredients in your kitchen already.

It’s hard to describe their texture but it’s amazing.  These pancakes are fluffier than traditional pancakes.  The outsides crisp beautifully and the buttery goodness is almost more than I can handle.  My family loves these pancakes too.  Although the original recipe calls for a cast iron skillet, I’ve just used a regular skillet with no ill effects.  These pancakes cook incredibly fast.  My first batch had a few issues because I tried to mulitask while cooking.  If you are looking for a super easy, crowd pleasing breakfast, be sure to give this recipe a try.

 

Edna Mae’s Sour Cream Pancakes

Adapted from The Pioneer Woman Cooks

Ree says this makes 12 4-inch pancakes; I get 9 that are closer to 5 inches

7 tablespoons all purpose flour

1 tablespoon sugar

1 teaspoon baking soda

1/ 2 teaspoon salt

1 cup sour cream

2 large eggs

1/2 teaspoon vanilla extract

Butter

Maple syrup

Stir the flour, sugar, baking soda and salt together in a medium bowl. Add the sour cream in on top and stir it together very gently.  It’s totally normal for the batter to not be completely incorporated.  Whisk the eggs and vanilla together in a separate bowl and then stir them into the sour cream mixture being careful not to overmix.

Place a large skillet or griddle over medium heat.  Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, about 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.

Serve in a stack, topped with butter and of maple syrup.