Edna Mae's Sour Cream Pancakes
Pioneer Woman Cooks
7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Maple syrup (see here for a great homemade recipe)
Blueberries (optional- see below)
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 the bottom of a medium bowl. Dump the sour cream in on top 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 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface , flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter. I put frozen blueberries on some of the pancakes before I flipped them and it was nothing short of a-mazing. If you try that, let the pancakes cook for a while longer to make sure they are entirely cooked through.
Serve in a stack, topped with a pat of butter and a cascade of maple syrup.