Edna Mae's Sour Cream Pancakes

Chef Alli stirring pot

Adapted from The Pioneer Woman Cooks, by Ree Drummond

Makes about eight 5” pancakes

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour
cream (or light sour cream, or a partial amount of plain yogurt can be substituted )
2 large eggs
1/2 teaspoon vanilla extract
Pure maple syrup

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium mixing bowl. Dump the sour cream in and fold together very gently;  the texture can be a bit uneven. Whisk the eggs and vanilla in a separate bowl and fold them into the sour cream mixture, once again, being careful not to overmix.

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

Serve topped with butter and warm maple syrup. 

My boys just love these!

Now You’re Cookin’,
Chef Alli

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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