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’,