Wednesday, June 9, 2010

Sour Cream Pancakes

Makes: 12 4-inch pancakes *See tips

1 c. sour cream
7 T. flour
1 T. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 tsp. vanilla
Pancake syrup

In a medium bowl, combine sour cream, flour, sugar, baking soda and salt; stir gently until mostly mixed. Whisk eggs in separate bowl; add vanilla and stir. Pour egg mixture into sour cream mixture. Stir together gently. Batter doesn't have to be totally combined. Heat a griddle or iron skillet over medium-low heat. Melt a small amount of butter on griddle and pour the batter 1/4 cup at a time. Cook for 1-2 minutes, then flip and cook for an additional 45 seconds to 1 minute or until golden brown. Top with butter and syrup.

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Tips: These were delicious pancakes with a little more substance than traditional flapjacks and are nice and moist. I doubled this recipe for our family of 4 (two of those mouths being under 5-years old). So keep that in mind when making breakfast. Be sure to have the griddle or skillet nice and hot otherwise your first batch of pancakes will be impossible to flip. Start with only 1/4 cup of batter at a time until you see how they will spread.

Recipe from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl


FoodontheTable said...

I bet these have a tanginess to them that normal pancakes don't have. I've made pancakes with cottage cheese before and they ended up being hearty and tangy.

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