[These are the pancakes that got Neil eating pancakes again. From The Pioneer Woman Cooks]
Makes about twelve 4-inch pancakes
1 C sour cream
7 Tbsp all-purpose flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/ tsp vanilla extract
maple or pancake syrup
- Place an iron skillet or griddle over medium-low heat. You want it to get nice and hot.
- Place the sour cream in a medium bowl. It’s the top-secret ingredient. Actually, it’ snot top secret at all. But I like hyperbole. Dump in the flour, sugar, baking soda, and salt.
- Stir together very, very gently. I stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
- Whisk the eggs in a separate bowl.
- Add the vanilla and stir to combine.
- Pour the egg mixture into the sour cream/flour mixture.
- Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine!
- Melt about a tablspoon of butter in the skillet. Pour the batter into the skillet 1/4 cup at a time.
- Cook for 1 to 1 1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.
- Stack the pancakes as high on a plate as your appetite dictates. See how high you can go– take it on as a perosnal challenge!
- Top with plenty of butter and maple syrup and eat to your heart‘s desire.
Marlboro Man’s grandmother Edna Mae spent years cooking daily for cowboys and loves this recipe for sour cream pancakes. They’re lighter than the average pancake, and are impossibly easy to whip up on Saturday morning … or any morning, for that matter.