Pioneer Womans Edna Maes Sour Cream Pancakes Recipes

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EDNA MAE'S SOUR CREAM PANCAKES



Edna Mae's Sour Cream Pancakes image

These are lighter than your average pancake and are impossibly easy to whip up on Saturday morning...or any morning.From Pioneer Woman. She has such great stuff!

Provided by Lynnda Cloutier

Categories     Pancakes

Number Of Ingredients 9

1 cup sour cream
7 tbsp. flour
1 tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1/2 tsp. vanilla extract
butter
maple or pancake syrup

Steps:

  • 1. Put an iron skillet or griddle over medium low heat. Heat to get it nice and hot. Put the sour cream in a medium bowl. Dump in the flour, sugar, baking soda and salt.
  • 2. Stir together very gently. Stop short of the mixture being totally mixed. You want the pancakes to have some interesting texture.
  • 3. Whisk the eggs in another bowl. Add the vanilla and stir to mix. Pour the egg mixture into the sour cream/flour mixture
  • 4. Stir together gently. Don't worry about the mixture being totally mixed; a little white and yellow swirling is fine.
  • 5. Melt about a tablespoon of butter in skillet. Pour batter into skillet 1/4 cup at a time. Cook for 1 to 1 1/2 minutes then flip pancakes over. Cook for another 45 seconds and remove to plate. Repeat with remaining batter. Stack the pancakes as high on a plate as your appetite dictates. Top with plenty of butter and maple syrup. Makes about twelve 4 inch pancakes.

PIONEER WOMAN'S (EDNA MAE'S) SOUR CREAM PANCAKES



PIONEER WOMAN'S (EDNA MAE'S) SOUR CREAM PANCAKES image

Categories     Breakfast     Quick & Easy     Sour Cream

Yield 12 4-inch pancakes

Number Of Ingredients 9

1 cup sour cream
7 Tbsp all-purpose flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract
butter
maple syrup

Steps:

  • Place an iron skillet or griddle over medium-low heat. Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda, and salt. Stir together very, very gently. Whisk the eggs in a separate bowl. Add vanilla and stir to combine. Pour the egg mixure into the sour cream/flour mixture. Stir together gently. Melt about a tablespoon of butter in the skillet. Pour the batter into the skiller 1/4 ucp at a time. Cook for 1 to 1-1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter. Top with soft butter and warmed maple syrup.

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