Sour Cream Pancakes

I’ve been trying to pace myself going through the new cookbook by the Pioneer Woman so as not to make Every Single Recipe In The Book in the first two weeks. Even though my ravenous Southern husband keeps leaving it open to the page with the recipe for ribeye steak with whiskey cream sauce. This fabulous cookbook is like a box of Godiva chocolate…you need to work your way through the wonderfulness with patience, and restraint and…oh, never mind, pass the sour cream pancakes.

Now I am embarrassed to admit this, but when I first read this recipe I thought — oh no! there is a MISTAKE in this recipe!!! Because it only calls for 7 tablespoons of flour. For the entire batch of pancakes. I mean really, when have you ever seen any recipe call for 7 tablespoons of flour, especially a pancake recipe? I’m used to measuring out the flour (okay, the Bisquick if you are going to get all technical on me) by the cupful, not the tablespoonful. But that’s what it said.

Hmm.

The Pioneer Woman has never let me down, not once, not ever. So I measured out those 7 tablespoons along with all the other goodies in this pancake batter, and fired up the griddle. And you know what? These were the lightest, fluffiest, airiest pancakes I have ever had in my life. These are not your garden variety pancakes, folks. They are like little clouds. Okay, they are like large clouds…in pancake form. They were GREAT.

A bit of advice for the novice Sour Cream Pancake maker: this batter is much lighter and more delicate than your regular pancake, and they seem to cook a little faster. When you flip them, the top of the pancake will still be very liquid, so it helps if you make them on the small side, and flip ‘em fast. And keep the griddle a little bit lower than your normal pancake heat. These pancakes are sensitive and delicate. And I mean that in the best possible way.

Okay! THE PIONEER WOMAN COOKS! Go buy it for yourself for the holidays, or at the very least leave major hints around the house. And in the meantime…sour cream pancakes, and I solemnly swear I will never doubt the Pioneer Woman again.

SOUR CREAM PANCAKES, from The Pioneer Woman Cooks

Sour Cream Pancakes
Ingredients
  • 1 cup sour cream
  • 7 tablespoons flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ teaspoon vanilla
  • Butter
  • Maple syrup
Instructions
  1. 1. Place griddle or frying pan over medium low heat to get hot.
  2. 2. Put sour cream, flour, sugar, baking soda and salt in medium bowl. Stir very gently until just combined
  3. 3. Whisk eggs in separate bowl and add vanilla.
  4. 4. Pour egg mixture into sour cream mixture and stir gently.
  5. 5. Melt a tablespoon of butter on skillet.
  6. 6. Pour the batter onto skillet ⅛ cup at a time.
  7. 7. Cook for ½ minutes, then carefully flip and cook for another 45 seconds. Remove to plate and serve with butter and maple syrup.

Yum

Comments

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  1. Nutmeg Nanny says:

    I would be worries about the 7 T. too. It's good to know it worked out ok :) They sound dreamy….can I have some?

  2. oh che meraviglia!

  3. Christine says:

    Yes, yes, I also have these flagged. In case you haven't tried them yet, the pecan scones are to die for. I've made them three times already. Why pace yourself?

  4. i saw a recipe for something similar and had the exact same reaction… but i'm gonna try it since you gave it a thumbs up!

  5. Hmm, I just tried this recipe and was not at all successful. I'm less concerned by the lack of flour and more concerned by the lack of liquid. The batter was much thicker than your average pancake batter and didn't spread at all when dropped on the griddle. This led to the pancakes remaining very liquidy in the center while starting to burn on the outside, even at low heat. Any thoughts?

  6. Kate Morgan Jackson says:

    Really, much thicker? You were definitely right to lower the heat a bit. Did you use regular sour cream and large eggs? My best advice is to make them really really small — almost like silver dollar pancakes. You MIGHT try adding just enough milk to loosen them up a bit — I haven't tried this since mine came out fine, but perhaps your brand of sour cream is denser than the kind I used. Just a thought…

  7. viagra online says:

    Many times on weekend I always like to cook something different but I never use books, I just go to the fridge and Cupboard and see what can I find and I start to cook haha but well thanks for the recipe now I got one for weekend, thanks for sharing, I'll be in touch.

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