Sour Cream Pancakes
adapted from Pioneer Woman Cooks
7 tablespoons all purpose flour
1 tablespoon sugar (I've used agave nectar or Splenda)
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I use fat-free)
2 large eggs
1/2 teaspoon vanilla extract
7 tablespoons all purpose flour
1 tablespoon sugar (I've used agave nectar or Splenda)
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I use fat-free)
2 large eggs
1/2 teaspoon vanilla extract
Favorite fruit mix-in (blueberries, blackberries, etc.)
Butter (I use Smart Balance)
Maple syrup (I use maple agave nectar or pure maple syrup)
Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix - yellow and white is OK! If adding fruit, rinse, dry and add now (if using blackberries, make sure you slice them in half because they are so large).
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time (they really expand and puff up so less is more!) Cook for about two minutes on the first side - you can lift them slightly and peek and see if they are turning brown. Flip them carefully and cooking about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade of pure maple syrup or maple-flavored agave nectar.
Butter (I use Smart Balance)
Maple syrup (I use maple agave nectar or pure maple syrup)
Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix - yellow and white is OK! If adding fruit, rinse, dry and add now (if using blackberries, make sure you slice them in half because they are so large).
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time (they really expand and puff up so less is more!) Cook for about two minutes on the first side - you can lift them slightly and peek and see if they are turning brown. Flip them carefully and cooking about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade of pure maple syrup or maple-flavored agave nectar.
1 comment:
These are my favorite too!! I LOVE them! =)
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