Edna Mae's Sour Cream Pancakes

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
2 eggs
1/2 teaspoon vanilla extract
butter
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!!!

sweet salsa chicken!

I don't know why this recipe hasn't been posted on the blog yet! it's a staple in our home, and one that everyone loves when we share.

Sweet Salsa Chicken

1 pkg Taco Seasoning
4 Chicken Breasts
2 T. oil
1 C. salsa1/4 C. apricot jam
1/4 C. water
1 T. Cilantro
1 T. lime juice
1 (15 oz) can of black beans
drain and rinse

Cut chicken breasts into bite size pieces.  In large skillet heat oil; add chicken and taco seasoning and cook until juices run clear. Add salsa, apricot jam, water, cilantro, and lime juice.  Bring to a boil. stir in beans, reduce heat and simmer 20 minutes.  Serve over rice.

here are our personal changes to the recipe, we don't add cilantro because we aren't big fans, so in my opinion that step is optional. and we decided to add a 15 oz can of corn (dranded and rinsed) to the mixture. also we eat our with tortilla chips and it is one delicious meal.

this meal makes enough for a few adults, most likely you will have left overs, but it's great the next day too!