I love pancakes. And breakfast food in general. I even had it at my wedding as breakfast for dinner. Ha ha–take that, tradition! 🙂
I grew up a Bisquick gal but in the past 2 years have been making my own from scratch because it’s just so easy. This is a fabulous pancake recipe. The pancakes are light and flavorful, and easy as can be. Plus they are from the Pioneer Woman and she’s just great.
One thing I really liked about this recipe was that it didn’t make a huge amount. Since it’s just the two of us, we usually halve breakfast recipes, but we didn’t with this one. If you’re making it for a bigger family or a large group, double it at will. We made these one night recently for dinner and they were devoured in minutes between the two of us. Mmmhmmm, that good. Well, two were leftover that Ben heated up for breakfast the next day. But they were gone just like that! Enjoy!
Edna Mae's Sour Cream Pancakes
from The Pioneer Woman Cooks
- 1 cup fat-free sour cream
- 7 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1/2 teaspoon maple extract
- canola oil
Preheat a griddle on the stove over medium-low heat. In a medium bowl, mix sour cream, flour, sugar, and baking soda. Stir together but don’t worry about everything being incorporated–PW suggests “interesting texture” is better. 🙂 In a measuring cup, mix the eggs and extract. Whisk the mixture to break the yolks, then pour into the sour cream batter and stir together.
Pour some canola oil in the skillet to fry the pancakes. Add batter to skillet in 1/4 cup increments. Cook pancakes for about 90 seconds, then flip and cook for another 45-60 seconds and remove to a plate. Repeat until batter is gone, serve, and eat with butter and syrup.