Edna Mae’s Cream Pancakes
This 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!
This recipe is so very simple, which is so very perfect for an early morning cooking adventure. 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 still get delicious pancakes every time!
Edna Mae’s Sour Cream Pancakes
Ingredients
- 7 tablespoons AP flour equivalent of: 1/2 cup – 3 teaspoons
- 1 1/2 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract [decrease to 1/2 if not high quality extract]
- butter for frying
- syrup to top
Instructions
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Warm a cast iron skillet over medium-low heat.
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Combine the flour, sugar, baking soda, and salt in a medium bow. Stir together with a wooden spoon.
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Add the sour cream, eggs, and vanilla extract. Stir thoroughly.
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When the skillet is ready (a splash of water sizzles upon contact), measure a heaping 1/8 cup batter per pancake. Cook one at a time, in a bit of butter. Flip once, when bubbles are visible in the middle of pancake. Take your time.
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Serve warm with high quality syrup.
Recipe Notes
If not using a cast iron skillet, temperature fluctuations are to be expected. You will need to micromanage the heat in order to achieve consistent pancakes.
