Saturday, February 6, 2010

Sour Cream Pancakes ~ by Sarah

These are by far the best pancakes I've ever had. (Another Pioneer Woman recipe that has not failed to deliver!)  Seriously, these are delicious.  They almost remind me of a crepe, but thicker.  Make them, make them, make them!

1 c. sour cream
7 T. all-purpose flour
1 T. sugar
1 t. baking soda
1/2 t. salt
2 large eggs
1/2 t. vanilla extract

Place an iron skillet or griddle over medium-low heat.  You want to get it nice and hot.  (I used an electric griddle set to about 350 degrees.)  Place the sour cream in a medium bowl.  Dump in the flour, sugar, baking soda, and salt.  Stir together very, very gently.  Stop short of the mixture being totally combined so that the pancakes have an interesting texture.  Whisk the eggs in a separate bowl.  Add the vanilla to the eggs and stir to combine.  Pour the egg mixture into the sour cream/flour mixture.  Stir together gently.  Don't worry about the mixture being totally combined; a little white and yellow swirling is fine.  Melt about a tablespoon of butter in the skillet (I sprayed my griddle with Pam to spare me some calories).  Pour the batter onto the skillet 1/4 cup at a time.  Cook for 1 to 1 1/2 minutes, then flip the pancakes over.  Cook for another 45 seconds and remove to a plate.  Top with butter and syrup as desired.

This recipe only made 7 4-inch pancakes, so if you have hearty appetites or a crowd, you'll probably want to double it.

Notice the lumps--they make them even better!



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