Edna Mae's Sour Cream Pancakes
Total Time
Approximately 20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(200)
Ingredients
12 4-inch pancakes
- 7 tablespoons (60 grams) all-purpose flour
- 1 tablespoon (13 grams) sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 grams) sour cream (or substitute some with yogurt)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Butter, as needed
- Maple syrup (or Cranberry Syrup)
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Preparation
Step 1
Heat a cast iron skillet or griddle over medium-low heat until it slowly gets nice and hot.
Step 2
In a medium bowl, stir together the flour, sugar, baking soda, and salt.
Step 3
Add the sour cream on top of the dry ingredients and stir gently, leaving the texture a bit uneven.
Step 4
In a separate bowl, whisk the eggs and vanilla, then stir them into the sour cream mixture, being careful not to overmix.
Step 5
Melt about a tablespoon of butter in the skillet or griddle.
Step 6
Pour the batter onto the skillet, using a scant 1/4 cup at a time.
Step 7
Cook for about 2 minutes on the first side, or until bubbles appear all over the surface.
Step 8
Flip the pancakes carefully and cook for about a minute on the other side.
Step 9
Repeat with remaining batter.
Step 10
Serve in a stack, topped with a pat of butter and a cascade of maple syrup.
Step 11
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Chef's notes
These pancakes have a tangy flavor due to the sour cream and are only lightly sweetened.
They pair beautifully with a generous amount of maple syrup.
The batter can be made with yogurt if you're short on sour cream.
The recipe yields 12 4-inch pancakes according to Ree, but you might get 8 pancakes closer to 5 inches.
