Edna Mae’s Sour Cream Pancakes
The moment I saw these pancakes on Smitten Kitchen, I knew I would have to make them. They looked so delicious, and the recipe was really quite simple. This may be a shocker, but this is the first time I’ve ever made pancakes from scratch. My mother has always made pancakes from the box, so that’s all I ever really knew.
I have to say that it was fairly easy making these pancakes. There’s nothing difficult about this recipe at all. The trickiest part was actually flipping them, because the uncooked batter can sometimes splatter all over the griddle. I may have to triple the amount of ingredients next time I make these, because I was only able to squeeze out five pancakes. I’m sorry, but five pancakes are not enough to feed a household with three grown men!
I made one pancake with blueberries for myself. I’ve never had blueberry pancakes before, and decided to give it a try (seeing as how I’ve got quite a bit of frozen blueberries just sitting in the freezer). I can honestly say that these pancakes were the best I’ve ever had. I think the sour cream had a big factor in it. They gave the pancakes a nice, tangy flavor, which I rather liked. Of course, I always love to drench my pancakes with syrup. The more syrup, the better. Diabetes be damned! Yes, these are definitely going to become a favorite around here.
Edna Mae’s Sour Cream Pancakes, from Smitten Kitchen
7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Butter
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 bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.
Melt about a tablespoon 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 all over the surface [See Pancakes 101 for this and other tips], flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade ocean of maple syrup.