Edna Mae’s Sour Cream Pancakes

pancakesThis pancake recipe is adapted from a long-time favorite by the Pioneer Woman. The original recipe is in her first cookbook, as well as on her website, if you’d like to check it out.

I’ve changed it up a bit to increase the flavor (trying to bring out the play of salty vs sweet). Also, I really recommend using good maple syrup with these! I never used to eat plain pancakes because I felt that the syrup really didn’t add a great flavor and just made the entire breakfast sickeningly sweet. However, after having dated a boy from a family of northerners (*gasp!*), I discovered that actual maple syrup is delicious and has its own flavor that is very difficult to describe, but delicate and not that typical in-your-face-sugar-rush-punch <*cough*aunt jemima*cough*>. The bottom line is: if you have nice fancy maple syrup, the quality of your pancake experience will increase tremendously!

Usually when I make these, I cook half of the batter plain and add semi-sweet chocolate chips to the other half. Honestly, you can add to these whatever toppings you would to your traditional pancake recipe. The sour cream flavor is amazing by itself, but as I’ve found, it can easily be covered up by additional toppings and won’t interfere with the flavor of spices/blueberries/chocolate chips, or whatever else you like to add!

This recipe is also healthier than most typical pancake recipes, especially if you buy fat free sour cream. Buttermilk is really not great for you, and sour cream is a fantastic alternative in pancakes that results in a smooth texture and slightly tangy flavor. If you’re really into the health craze, but totally not interested in giving up fried batter as a breakfast option, you can substitute Greek yogurt for the sour cream.

Aside from its versatility and the fact that it’s healthier, this recipe is also very simple. Only a few ingredients are required, and despite the Pioneer Woman’s insistence on mixing the wet ingredients separately, I make it in a single bowl every time and have never had a problem. Using just one bowl for pancakes is nice, especially when you’re cooking in a tiny kitchen with no dishwasher!

Edna Mae’s Sour Cream Pancakes
Makes about 12 silver dollar pancakes

Ingredients
7 tablespoons AP flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon  kosher salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Salted butter for the pan
Fancy maple syrup

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First, mix the flour, sugar, baking soda, and salt in a medium sized bowl.

Then add in the sour cream and stir everything together thoroughly.

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Next, add the eggs and vanilla.

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Be sure to mix everything together thoroughly with a fork or whisk. Make sure that no egg yolk remains separated and that the dry ingredients don’t collect in the bottom of the bowl. Once everything is mixed in well, the batter should be wet but not completely smooth.

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Heat butter on a skillet, griddle, or cast-iron pan over medium-low temperature. Cast-iron is great here, but not necessary. Be sure to keep the temperature medium, and not too high. You do not want to brown the butter, and it is okay if your pancakes take some time to cook! If you cook your pancakes over high heat, the outside will be very dark and crisp while the inside remains uncooked and that is no bueno!

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Depending on the size of pancakes you prefer to make, you can probably fit three or four to a pan. I always make silver dollar pancakes as they are easier to flip and serve (around 2 tbs of batter each). Most of the time my guests would prefer to eat smaller increments of pancake according to their own preferences as opposed to being handed one giant, meal-portion pancake! Making smaller sized pancakes also allows you to make many different types in any given batch, which is exciting and fun for everyone!

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Be sure to be generous with the butter and to give yourself ample room in the pan to easily flip the pancakes! When bubbles start to appear through the center of the pancake, it is ready to be flipped!

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To make chocolate chip pancakes, I usually pour plain batter into the pan and place chocolate chips on top of it, then cover it with another layer of batter. I do this to avoid burning the chocolate onto the pan when the pancake is flipped and it tends to work out pretty well!

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I like to serve the chocolate chip pancakes with just salted butter, and the plain pancakes with salted butter and fancy maple syrup!

 

Enjoy!

 

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