Edna Mae’s Sour Cream Pancakes

Adapted from The Pioneer Woman Cooks, by Ree Drummond

Makes about eight 5” pancakes

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour
cream (or light sour cream, or a partial amount of plain yogurt can be substituted )
2 large eggs
1/2 teaspoon vanilla extract
Pure maple syrup

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 mixing bowl. Dump the sour cream in and fold together very gently;  the texture can be a bit uneven. Whisk the eggs and vanilla in a separate bowl and fold them into the sour cream mixture, once again, being careful not to overmix.

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

Serve topped with butter and warm maple syrup. 

My boys just love these!

Now You’re Cookin’,
Chef Alli

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