Have you ever found a recipe so wonderful, so easy, and so perfect that you want to scream it from the mountain tops? Well, this is that kind of recipe! These pancakes… Oh, these pancakes… These glorious, fluffy, light, hassle-free pancakes… You’ve gotta try them… And then you’ve gotta send a thank you note to Edna Mae; the Pioneer Woman’s grandmother-in-law… Because this is her tried-and-true recipe*.
What you’ll need — INGREDIENTS (makes 8 pancakes):
1 cup Sour Cream
7 tablespoons All-Purpose Flour
1 tablespoon Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 large Eggs
1/2 teaspoon Vanilla Extract
Butter, for cooking and serving
Maple Syrup, for Serving
Optional: Brown Sugar and Cinnamon
What to do — INSTRUCTIONS:
Stat off by adding 1 cup of sour cream to a mixing bowl…
Next measure out 7 tablespoons of all-purpose flour… And I know, it seems like an odd amount of flour… But trust me… and if you don’t trust me, you can trust Edna Mae…
… add the flour to the sour cream in the mixing bowl.
Followed by 1 tablespoon of sugar…
1 teaspoon of baking soda…
… and a 1/2 teaspoon of salt.
Stir the ingredients together very gently. Stop short of the mixture being completely combined. This will give the pancakes a really interesting texture.
Now, in a separate bowl, crack open 2 eggs and give ’em a good ol’ whisking… And look at those eggs! Aren’t they beautiful? I absolutely love, love, LOVE fresh eggs! Especially these particular eggs… My in-laws raise chickens, so I always have fresh farm eggs courtesy of them. So, Thank You Della and Wayne.
Next, add a 1/2 teaspoon of vanilla extract to the eggs, and whisk a little more to combine.
Pour the egg/vanilla mixture into the bowl with the sour cream mixture.
And stir together gently. Stop short of it being completely combined. You want a mixture of white and yellow…. Don’t be concerned if your mixture is lumpy; it should be…. Also, here’s a pancake joke, for your entertainment; What did the pancake say to the baseball player? “BATTER UP!”
Now, if you want, add a dash of brown sugar and a pinch of cinnamon. I add these ingredients because my husband loves them… But they aren’t part of the famous “Edna Mae’s Sour Cream Pancakes” recipe.
And give it another really, really gentle stir…
Bring a griddle or cast iron skillet to medium heat. Once it is heated smear on some butter…
Scoop up 1/4 cup of batter…
… and pour it on the griddle; 1/4 cup is a good pancake size for this particular recipe. It’s easy to flip and it cooks through well.
Cook for 1 and 1/2 to 2 minutes and flip the pancakes over… Then cook for another minute and remove the pancakes from the heat… Re-butter the griddle before the addition of each new scoop of batter.
Continue buttering the griddle, scooping batter, cooking, and flipping pancakes until you are out of batter… These pancakes will be a little softer than your average pancake, but as long as they’re golden brown on both sides they should be good to go!
I served my pancakes with spicy sausage and cheesy scrambled eggs… But you could serve them with fresh fruit, or simply eat them alone… they are good enough to fly solo! But wait… they’re not done yet!
Put your pancakes in a stack… top them off with some butter… and pour on some glorious maple syrup!
… and try to snap a photo before the butter melts and slides off the pancake.
Cook Long and Prosper! Love, the Uncustomary Housewife