Sour Cream Pancakes

I love pancakes. I have fond memories of having pancakes on weekend mornings growing up. Everyone would gather round the table in their pajamas to chow down on fresh pancakes and chocolate milk. Of course those pancakes always came from a box and, admittedly, the pancakes I made as a grownup did too. Until recently that is.

It is incredibly easy to make pancakes from scratch. Sadly this is something I had to learn as an adult. And these sour cream pancakes from The Pioneer Woman helped teach me that lesson. When I first got the Pioneer Woman’s cookbook these pancakes jumped out at me but I always put them off in favor of the ease that comes along with the box of pancake mix. But once I finally decided to give these a shot I realized that they really aren’t anymore complicated than my trusty mix. They only require a few more ingredients than the box of mix and have such a light flavor and texture that I no longer thing of the box when I think of pancakes. Instead I now think of these sour cream pancakes….. and then I go check to make sure I have enough syrup.

Edna Mae’s Sour Cream Pancakes

From: The Pioneer Woman Cooks Book

1 Cup Sour Cream

7 Tablespoons All Purpose Flour

2 Tablespoons Sugar

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Large Eggs

1 Teaspoon Vanilla Extract

Combine and sift the dry ingredients. Combine with the sour cream.

In another bowl mix the eggs and vanilla together with a whisk. Pour the eggs/vanilla into the sour cream/dry ingredients mixture. Gently stir until all ingredients are combines

Heat a pan (griddle, cast iron skillet, or frying pan) at medium heat until really hot. Melt 1 tablespoon of butter on pan.

Pour about 1/4 cup of batter onto the pan. This will make about a 4 inch diameter pancake.

Cook the pancake on each side for 1 to 2 minutes. Flip when the pancake starts to bubble and the edges are starting to brown.

Serve with butter and syrup or fruit and whip cream. This makes about 8 pancakes.