Skip to main content

Sour Cream Pancakes

I recently read that February 23, 2010 is National Pancake Day. Upon further research I discovered that this is actually the IHOP National Pancake Day, in honor of Shrove Tuesday. Except that this year, Shrove Tuesday actually falls on February 16, 2010. According to IHOP's website, they are changing the date of their celebration to extend their fundraising efforts for Children's Miracle Network. See...reading my blog brings you a wealth of information. ;)

Now, if you asked my kids, they would likely say National Pancake Day should be celebrated everyday. And in fact, we typically celebrate it at least once per week! Although I have my "go-to" recipes, I'm always up for trying a new one. (Many) Thanks to Christi, I have my very own copy of the Pioneer Woman's cookbook!! In it, there is a recipe for sour cream pancakes. This came in very handy a few weeks ago, when I didn't have regular milk or buttermilk on hand, but did have some sour cream in the fridge.

I will admit that I was skeptical of this recipe, calling for so little flour and no butter or oil in the batter itself. It turned out well, but I still prefer buttermilk pancakes. Part of the problem may have been that my sour cream was in the very back of the top shelf of my refrigerator, and had started to develop ice crystals in it!! This is a constant issue I have with items on the top shelf... Anyway, this is a recipe worth trying and I will probably try it again with some non-frozen sour cream!! Depending on how many pancakes you need for your family, you might want to double the recipe. I didn't make a note of how many I got from the recipe, but it was barely enough for us.

If you don't have this cookbook yet, you really should check it out, even if only for the photography (although the recipes are great too!).


Edna Mae's Sour Cream Pancakes

1 cup sour cream
7 Tbsp all-purpose flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract
maple or pancake syrup

Head a griddle or iron skillet over medium heat. Gently stir together the sour cream, flour, sugar, baking soda, and salt; do not over mix.

In a separate bowl, whisk together the eggs and vanilla. Pour the egg mixture into the sour cream mixture and stir gently to combine.

Melt butter in your skillet or griddle. Pour the batter onto the skillet, about 1/4 cup at a time. Cook 1-2 minutes, flip and cook for another minute or until done. Repeat with remaining batter. Serve with additional butter and syrup.


Megan said…
I think I may have been the culprit with the faulty Pancake Day information - ooops!

I've seen that pancake recipe floating around now, and I appreciate your honest review. The small amount of flour does seem suspicious -
Katy said…
Megan -- it just means we have an extra day to celebrate the pancake!! ;)

Popular posts from this blog

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Chicken Cordon Bleu Casserole

While looking through my notebook, I ran across a recipe that I made oh, about 5 or so years ago. I remember making it. And I remember Sean loving it, which is a miracle considering it has a **shudder** vegetable in it. But I never made it again. I decided why not try it again. I've never made real Chicken Cordon Bleu, and I honestly think I've only eaten it once or twice, so I can't truly compare this casserole to the real thing. I made some changes to the recipe that I found, and in the recipe I've posted below I've made a few tweaks that I think will make it better. It's not a light recipe by any means, but if your New Year's Resolution was to eat healthier, you could probably make some changes to make it health ier ... It was good, but I probably won't make it often. While D and I liked it, Sean and even Kade just picked at it. Oh well. Random, but have I mentioned that school starts back today? I am SO ready. ;) Enjoy! Chicken Cordon Bleu Casserole