Edna Mae’s Sour Cream Pancakes
- 1 cup Sour Cream
- 7 Tablespoons All-purpose Flour
- 2 Tablespoons Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 whole Large Eggs
- 1/2 teaspoon Vanilla Extract
- Butter, For Frying And Serving
- Warm Syrup, For Serving
In a small bowl, whisk together eggs and vanilla. Set aside.
In a separate small bowl, stir together flour, sugar, baking soda, and salt.
In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don’t over mix.) Whisk in the egg mixture until just combined.
Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)
Serve with softened butter and syrup.
My daughter said these were her favorite pancakes. She added a dash of lemon juice and as they cooked added sliced bananas to the top. I have to say they were delicious.
This is a recipe from The Pioneer Woman