I'm not much of a fan when it comes to breakfast food. Eggs leave me with a stomach ache, waffles are fun until the third bite and then my stomach feels weighed down. and pancakes, well Bisquick tries but have you ever gotten a bite of an unevenly stirred pancake! blah, the powder is enough to make you throw up all you have just tried to choke down. Throw in a piece of bacon or sausage for protein, with a side of some sort of fruit, and yep, I'm done wanting to eat ever. yes, i'd rather just stick to cherrio's or chex's. boring and simple but no aching belly afterwards (or in most mens case, a run to the bathroom!)
But, like most food I know I don't love, I still end up feeding my face with it every now and again, so when I found a new pancake recipe from the Pioneer Women Cooks, cookbook, I figured it was worth a shot! and as luck would have it, I've found a new favorite breakfast food. we actually have these every saturday! they are delicious and don't leave you feeling groggy or wanting a turn on the porcelain thrown. Most don't believe me when I tell them I've found the worlds best pancake, so I decided to share the wonderfulness. here it is.
Edna Mae's Sour Cream Pancakes
(personally, when ever sour cream is involved I think its a sure bet it will be good, see sugar cookie recipe!)
1 Cup sour cream
7 Tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
maple or pancake syrup
warm your griddle over medium- low heat. you want it to get nice and hot. place the sour cream in medium bowl. It's the top secret ingredient (see I told you!) dump in the flour, sugar, baking soda, and salt. stir together very, very gently. stop short of the mixture being totally combined. you want the pancakes to have some interesting texture. whisk the eggs in a separate bowl. add the vanilla to the eggs and stir to combine. pour the egg mixture into the sour cream/ flour mixture. Stir together gently. Don't worry about the mixture being totally combined; a little white and yellow swirling is fine. Melt about a tablespoon of butter in the skillet. Pour the batter into the skillet 1/4 cup at a time. Cook for 1 to 1 1/2 then flip the pancakes over. cook for another 45 seconds and remove to plate. repeat with the remaining batter. eat and enjoy the soft heavenly goodness!!!
10 hours ago