old post reshared.


last year i made these… someone just commented on them and i remembered the days of leisurely saturday mornings… it made me sad and nostalgic.  siighhhh… now all i eat is rockstars, trailmix, and bad food. :( :( :( :(

previous post went as follows

A few weeks ago, I came across Edna Mae’s Sour Cream Pancakes on Smitten Kitchen.  Not being a big pancake fan I was skeptical… but something about the sour cream ingredient intrigued me.  Not going to lie I don’t even like sour cream, with the exception of sour cream flavoured filo crust I encountered a few months ago that left me open to the flavor.  When I read this recipe the flavors seemed to work in my mind – the tartness of sour cream paired with a sweet/sour syrup… sold to the lady.  So I emailed the recipe to myself and vowed to make it on a lazy sunday.

Thanks to a beer olympics competition yesterday, i was fast asleep and tucked in bed early (7 pm early).  This resulted in me springing out of bed naturally at 5 am… with so much time on my hands it became the ideal sunday for pancakes.  I modified the recipe (see below) by using whole meal flour and reduced fat sour cream… oh yeah! and of course adding bananas.  For syrup I referenced Smitten Kitchen Cranberry Syrup recipe but opted for strawberries & lemon instead.   It goes without saying these pancakes were totally BANANAS !!!!

whoops… burnt the first one… :)

Edna Mae’s Sour Cream Pancakes
Adapted from
The Pioneer Woman Cooks

Ree says this makes 12 4-inch pancakes; I got 8 that were closer to 5 inches

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup (or perhaps some
Cranberry 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 of maple syrup.

recipe sourced from: Smitten Kitchen (this blog is gold)


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