We soon will be getting dressed in our Sunday best and motoring over to our church
to learn and worship with other believers.
Presently I am getting ready to make pancakes. I have numerous pancake recipes, but one in particular made the cut for todays breakfast. It’s super fast to whip up and easy prepare, and to top that off…delicious ! That’s a perfect Sunday morning pancake!
Today we will be enjoying the Pioneer Woman’s ” Edna Mae’s Sour Cream Pancakes” for breakfast. It’s a fantastically light and fluffy pancake. Just what a hungry tummy needs to make it through till lunch!
I thought I would share the recipe here so that you may want to enjoy them also! Delicious!!!!!
Edna Mae’s Sour Cream Pancakes
- 1 cup sour cream
- 7 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
- Maple or pancake syrup
- Place an iron skillet or griddle over medium-low heat.
- Place the sour cream, flour, sugar, baking soda and salt in a bowl and stir together generously (allow the mixture to have some texture).
- Whisk the eggs in a separate bowl and add the vanilla; stir to combine.
- Pour the egg mixture into the sour cream mixture.
- Stir together (don’t worry if it’s not totally combined).
- Melt butter in the skillet. Pour the batter into the skillet 1/4 cup at a time.
- Cook for 1 to 1 1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to plate. Repeat with remaining batter.
- Top with butter and maple syrup.