Saturday, January 4, 2014


~ The Pioneer Woman Cooks: Recipes From an Accidental Country Girl

1 c. sour cream
7 T. flour
1 T. sugar
1 t. baking soda
1/2 t. salt
2 eggs
1/2 t. vanilla

Heat skillet or griddle over medium-low.  While it's heating, place sour cream, flour, sugar, baking soda, and salt in a mixing bowl.  Stir gently, until almost fully combined.  In a separate bowl, mix eggs.  Add vanilla to eggs and stir to combine.  Add egg mixture to sour cream mixture, stirring until mostly combined.  Use 1/4 cup of batter per pancake, pouring onto hot griddle and flipping after about two minutes.  Pancakes are done when both sides are nicely browned.  Makes about 7-8 pancakes.

Notes: Due to the small amount of flour, these pancakes have a different texture than most.  They are very soft and light.  The original recipe says to melt butter in a cast iron skillet before cooking these, but I use a non-stick griddle and didn't use any butter or oil.  


jani said...

How many batches did you make to feed your crew?

Bethany Weathersby said...

Jani - We tripled it, as we do with most pancake recipes. :)

jani said...

Thanks! I'm going to try this. :)
Maybe tonight.