Edna Mae's Sour Cream Pancakes

Would you like a bite of the most delicious pancakes you've ever eaten? That was the question I asked my husband this morning after making and trying these. While this blog has no shortage of pancake recipes...this one certainly hits the spot- easy to make, ingredients that you will have on hand, and so perfectly delicious that you'll be wanting to double the recipe for next time. Originally a recipe from Pioneer Woman, this also got the stamp of approval from the ever-popular Smitten Kitchen and if thats not enough for you, then I don't know what is. Just found it here too! One piece of advice: don't skimp on the butter...you better lay some down on your griddle before you try to cook these, its worth it.

picture courtesy of Smitten Kitchen

Edna Mae's Sour Cream Pancakes
Pioneer Woman Cooks

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup (see here for a great homemade recipe)
Blueberries (optional- see below)

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. I put frozen blueberries on some of the pancakes before I flipped them and it was nothing short of a-mazing. If you try that, let the pancakes cook for a while longer to make sure they are entirely cooked through.

Serve in a stack, topped with a pat of butter and a cascade of maple syrup.