These are pretty much the best pancakes ever, compliments of my husband's precious grandmother Edna Mae.She was an elegant, creative, hilarious, and beautiful woman I'm so glad I got to know. These pancakes of hers… oh, man. They're one of the many gifts she blessed me with. The recipe shouldn't work, but it does. Ohhhh, it does! I love the texture because it's lighter than regular pancakes and they don't make you feel so stuffed! (That leaves more room for eggs andbacon.) I can't imagine anything better than a stack of these forbreakfast in bed.
What does sour cream do to pancakes?
Sour cream gives the pancakes such a light and fluffy texture, and just a little bit of tang. Just like buttermilk makes tender, fluffy pancakes, sour cream works in the same way to help these pancakes puff up a littleand get an even moremoist, melt-in-your-mouth texture.
How much flour is in sour cream pancakes?
The amount of flour in this recipe isn't a mistake. You'll have to trust me on this one. You only need 7 tablespoons of flour to make these delicious pancakes. It doesn't seem possible that only 7 tablespoons of flour could produce a full stack of flapjacks, but it does. How? Why? Pure pancake magic, friends. Using only a little bit of flour helps achieve the light texture.
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- Yields:
- 2 serving(s)
- Prep Time:
- 10 mins
- Cook Time:
- 10 mins
- Total Time:
- 20 mins
Ingredients
- 2
large eggs
- 1/2 tsp.
vanilla extract
- 7 tbsp.
all-purpose flour
- 2 tbsp.
sugar
- 1 tsp.
baking soda
- 1/2 tsp.
salt
- 1 c.
sour cream
Butter, for frying and serving
Warm syrup, for serving
Directions
- Step1In a small bowl, whisk together eggs and vanilla. Set aside.
- Step2In a separatesmall bowl, stir together flour, sugar, baking soda, and salt.
- Step3In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't over-mix.) Whisk in the egg mixture until just combined.
- Step4Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)
- Step5Serve with softened butter and syrup.
These pancakes…aren’t just any pancakes.
They’re…wait for it…
They’re Edna Mae’s Sour Cream Pancakes!
Of course, you probably already figured that out based on the title of this post.
I’ve always been really great at building suspense.
Or not.
I love this recipe so much, I put it in my first cookbook. It’s turned out to be one of the most-enjoyed recipes in the book.
Recently, I was sharing with Edna Mae (she’s Marlboro Man’s precious grandmother) some of the nice things people have told me about her delicious pancakes, and it dawned on me that I’d never, in the six years since I first started posting about cooking, posted it here on my website.
What an outrage!
What an oversight!
INCONCEIVABLE!
Well, I’m righting that wrong right now. Alright? Righty-Oh.
Right on.
I’ll stop now.
The ingredients couldn’t be more simple: Sour cream, flour, baking soda, sugar, salt, eggs, and vanilla!
Sour cream is the star of the show.
Measure a cup…
And throw it into a bowl.
Sprinkle in the flour, and it is at this time that I’ll point out that aside from the comments I hear from people who love these pancakes after they make them, I receive quite a few questions from people before they’ve made them for the first time.
“That can’t possibly be the right amount of flour…can it?”
Yes! It’s correct, baby! That’s what makes these glorious little wonders so…well, wonderful. They’re not weighed down with flour; they’re light and a decidedly different texture. You’ll be able to tell from the first bite.
Next, add baking soda…
Salt…
And sugar.
A note on the sugar: Edna Mae’s original recipe calls for 1 tablespoon. I sometimes do two or three, because it makes the pancakes a little sweeter…but if you prefer all the pancake sweetness to come from the syrup you pour over the top, go ahead and keep it at one.
I realize that made no sense. Sorry.
Now, stir the sour cream and the dry ingredients until it just starts to come together.
In a separate bowl, crack 2 eggs…
Add a little vanilla…
And whisk it together until totally combined.
Pour it into the bowl with the sour cream mixture…
And whisk it until it just comes together. You don’t need to beat it to death, and you shouldn’t be concerned with lumps—that’s what it should look like.
To fry ’em up, smear a whole bunch of butter on a griddle or skillet over medium-low heat (get the griddle totally heated before you do.)
When the butter’s sizzling, grab 1/4 cup of batter…
And pour it on.
Let it cook for 2 minutes or so, and when the sides look like they’re starting to set and bubbles just start to form…
Flip it over and let it cook for another 2 minutes or so.
Keep going with the rest of the batter until the pancakes are “done,” but note that they’ll be a little softer than regular pancakes. As long as both sides are nice and deep golden brown, they should be good to go!
So here’s how I roll with pancakes.
Keep going…
Keep going…
Keep going…
Okay. I think I’ll stop there.
Warm syrup is a must. A requirement of life. A mandate.
Lean in for a minute. I wanna tell you a secret.
Come closer…
Come closer…
You’re going to absolutely love these. They’re light but decadent, different but familiar. Lemme know how you like ’em.
Here’s the handy printable.
Have a wonderful Monday, everyone!
