Edna Mae’s Sour Cream Pancakes

We blog about this recipe here.

Edna Mae’s Sour Cream Pancakes

NOTE: this isn’t enough batter to feed a family of 4 – so be sure to increase accordingly! Adapted from The PioneerWoman and SmittenKitchen

7 T flour
1 T sugar
1 tsp baking soda
1/ 2 tsp salt
1 c sour cream (or a combination of sour cream and Mexican crema)
2 large eggs
1/2 tsp vanilla 
Maple syrup and/or Fresh Strawberry Sauce – and maybe even a dab of yogurt

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 bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.

Melt about a tablespoon 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 all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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