Wednesday, July 31, 2013

Sour Cream Pancakes

Weekends deserve a little extra special treatment, like waking up late, hanging out with friends and having good food.  Nonetheless, you don't want to be in the kitchen all day just to have a home-cooked meal.

Start the day off right with this light, simple recipe of Sour Cream Pancakes which has been featured in The Pioneer Woman's Cookbook.  I have reviewed multiple variations, but Ree Drummond's is as easy as they come.  If you are having a bunch of friends stop by, double or triple this recipe.  Each batch makes about 8 pancakes.


Cut up some fresh strawberries or mixed fruit, add maple syrup and butter, or make it decadent with a dollop of Redi-Whip.  Add some bacon or sausage, or scrambled eggs and you have a fantastic brunch before heading out to the game...or studying.

Equipment:
Mixing bowl
Large Non-stick skillet
Spatula
1/4 cup measuring cup

Ingredients:
1 cup sour cream
7 Tablespoons of flour
1 Tablespoon of sugar
1 tsp of baking soda
1/2 tsp of salt

2 eggs, lightly beaten
1/2 tsp of vanilla

Butter, for skillet

Instructions:
1. Wash your hands.
2. Combine the sour cream, flour, sugar, baking soda and salt.  Stir until just mixed.



3. Lightly beat the eggs with the vanilla.



4. Add the egg mixture to the flour mixture.


5. Gently mix together until ALMOST smooth.  It's ok to be somewhat "lightly clumpy".


6. Heat your skillet over MEDIUM heat.



7. Add 2 Tablespoons of butter.
8. Use 1/4 cup to place batter into skillet.  A large 12" skillet will hold 4 pancakes.
(If using a smaller skillet, reduce the number.  You do not want the pancakes merging into each other.)


9. Once you see bubbles forming along the edge of the pancake, use a spatula to gently and quickly flip it over.

10. Cook until golden brown and place on a warm plate.




11. Leftovers are great for quick snack with peanut butter or plain.