These pancakes were a real treat, too. They were different than your normal pancakes in that they had that nice tangy sour cream flavor (but not as tangy as sourdough pancakes), were barely sweet, and complimented the maple syrup perfectly! Plus, this is also a great pancake to make if you happen to only have enough milk in the house for a toddler sized sippy cup. I will definitely be making these again (you know me, I can’t turn down a good pancake!)
Edna Mae’s Sour Cream Pancakes (adapted from Smitten Kitchen, Pioneer Woman)
Yield: about 10 5-inch panckes
7 TBSP flour
1 TBSp sugar
1 tsp baking soda
1/2 tsp salt
1 cup sour cream (you could also swap some with yogurt)
1/2 tsp vanilla extract
butter and maple syrup
Heat a cast iron skillet or griddle over medium-low heat.
Stir the flour, sugar, baking soda and salt together in the bottom of a medium-bow.
Dump the sour cream in and stir it all together very gently (its ok to leave it a bit clumpy).
In a separate bowl, whisk together the eggs and vanilla and stir them into the sour cream mixture, once again being careful not to over-mix.
Melt about 1 TBSP of butter in your skillet and pour about 1/4 cup of batter in the center.
Cook for about 2 minutes on the first side, or until bubbles begin to form, then carefully flip over and cook for a minute or two on the other side.
Repeat with remaining batter.
Serve in a stack, topped with butter and maple syrup!