Pancakes are one of those breakfast items that I rarely make from scratch. And by rarely I mean NEVER! Box mixes are just too convenient, plus I think they taste great! But I was excited to try these out because I love breakfast! These pancakes are miles better than box mixes and they’re a cinch to make too. They take very little effort and the texture is light, fluffy and delicious. The addition of sour cream makes them different than the typical pancake…a definite must try. Add some berries on top and you’ve got yourself a perfect weekend treat.
Here's what you'll need
Start with the flour
Add in the sugar
Baking powder too
And of course some salt
Now the star of the show…sour cream!
Gently mix this all together
Whisk your eggs
Add vanilla
Pour this into the batter
Stir it up, don't overmix
Pour a quarter on a hot and buttered griddle
Flip when you start seeing bubbles on the sides
Best pancakes…Hands down
Ingredients
7 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2 large eggs
½ teaspoon vanilla extract
butter
maple syrup
Directions
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 a medium bowl. Dump the sour cream in 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.
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant ¼ cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. Flip them carefully and cook for about a minute on the other side. Repeat with the remaining batter.
Serve in a stack, topped with butter and maple syrup. Fruit would be great too. Makes about 8-10 pancakes.
Adapted from: Smitten Kitchen, originally from The Pioneer Woman Cooks
