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Edna Mae's Sour Cream Pancakes

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 pancakes

Ingredients

  • 7 tablespoons AP flour equivalent of: 1/2 cup - 3 teaspoons
  • 1 1/2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract [decrease to 1/2 if not high quality extract]
  • butter for frying
  • syrup to top

Instructions

  1. Warm a cast iron skillet over medium-low heat.

  2. Combine the flour, sugar, baking soda, and salt in a medium bow. Stir together with a wooden spoon.

  3. Add the sour cream, eggs, and vanilla extract. Stir thoroughly. 

  4. When the skillet is ready (a splash of water sizzles upon contact), measure a heaping 1/8 cup batter per pancake. Cook one at a time, in a bit of butter. Flip once, when bubbles are visible in the middle of pancake. Take your time.

  5. Serve warm with high quality syrup.

Recipe Notes

If not using a cast iron skillet, temperature fluctuations are to be expected. You will need to micromanage the heat in order to achieve consistent pancakes.