Friday, April 13, 2012
Alden and I go through phases. When we were dating it was waffles. EVERY WEEKEND. The first appliance we ever bought was a waffle maker. Bought at a garage sale only after a few months of dating. Good thing we never had to decided who got to keep it!
Lately we've been into pancakes. Alden's sister Addie makes the most amazing pancakes. The consistency is a mix between a pancake and a crépe batter with a yummy tangy sour cream flavor that goes well with a drizzle of maple syrup. I finally got the recipe from her and we tried them out. DELISH. I know what we are going to make this weekend. What do you make for breakfast/brunch on the weekends?
This recipe comes from Smitten Kitchen
EDNA MAE'S SOUR CREAM PANCAKES
Adapted from The Pioneer Woman Cooks
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
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.