Sunday Pancakes

Pepa and I like to reserve Sunday as a day just to ourselves to go on long bike rides, get projects done (finally) or to explore. One tradition that I always loved at my house was making pancakes on a Sunday morning.

This year, when Pepa and I traveled up to the panhandle of Florida for my annual family reunion, my mom was ready and waiting with her new favorite pancake recipe. Oh my gahhhh. They are amazing. Even Pepa, who is not usually one for breakfast foods, liked them too. Pepa approved, people.

A random picture of our FL trip for your enjoyment

So here is the recipe to share with you all, adapted from The Pioneer Woman Cooks, and posted by SmittenKitchen. My middle name just happens to be Mae too, so I feel like this recipe was just waiting for me to find it.

Edna Mae's Sour Cream Pancakes

Ree says this makes 12 4-inch pancakes; I got 8 that were closer to 5 inches

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup (or perhaps some Cranberry Syrup)

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 [See Pancakes 101 for this and other tips], flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.

Serve in a stack, topped with a pat of butter and a cascade of maple syrup.