Saturday, May 11, 2013

Sour Cream Pancakes

We love pancakes at this house. It is Taylors favorite thing to eat on the weekends. Well, really any morning, but I only have time to make them for him on the weekends that I don't work. I had some sour cream that was sitting in the fridge and needed to be used up so I decided to make my little man pancakes.
 This recipe had a cup of sour cream and only a few teaspoons of flour.  I was hesitant to make them, but pushed on and got over my fear of pancakes with very little flour.
And since I'm a rebel, I switched out the granulated sugar and substituted brown sugar. Just because.
They cook up beautifully, and taste just as amazing. Light and fluffy and a little tangy from the sour cream. The perfect way to eat them is with a dab of butter and real, warm maple syrup. I love the weekends!
Sour Cream Pancakes


Makes 6 5-inch pancakes
- 7 tablespoons all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking soda
- 1/ 2 teaspoon salt
- 1 cup sour cream (Greek Yogurt or light sour cream also work)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Butter
- Maple syrup


Heat a cast iron skillet or griddle over medium-low heat. Let it slowly warm up until it’s really hot.
Stir the flour, brown sugar, baking soda, and salt together in the bottom of a medium bowl. Add the sour cream and stir together very gently; it’s okay to leave the texture a bit uneven. The key to this recipe is to not over-mix! Whisk the eggs and vanilla in a separate bowl, and then stir them into the sour cream mixture—once again, being careful not to over-mix.
Melt a little butter in your skillet or griddle and pour the batter in, 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. Flip and cook for about a minute on the other side. Repeat with remaining batter.
Serve with butter and a waterfall of maple syrup.

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