(The girls helped to make these pancakes. Taylor did the mixing and Ella worked the griddle.)
I wanted to post this recipe today because if your house is like mine, pancakes only make their appearance on a Saturday morning. Occasionally if the girls are tracked out of school they might make an appearance on a weekday, but typically they are a weekend treat.
When I went to make these I did a double take reading the recipe. I was surprised that they only had 7 tablespoons of flour and a whole cup of sour cream. I had about half a cup of light sour cream and then another half cup of low-fat Greek Yogurt. I also only had one egg, which is really unusual at my house. We usually have a ton of eggs. I trust Pioneer Woman so I knew that the ratio of flour to sour cream in this recipe is probably what made them special. I love sour cream in baked goods so I figured that the sour cream would serve these pancakes well.
I was right…oh my were these good little pancakes. Despite the lack of one egg and a swap of yogurt for some of the sour cream they were darn good. They had a yummy tangy vanilla flavor that I just love. I bought a big container of Greek Yogurt at the store this week so I actually think I will make them again in the morning with only yogurt. I might also try to use white whole wheat flour instead of the AP. These aren’t overly sweet either so get out your best maple syrup for these babies.
We made her Migas after church on Sunday and they were wonderful, too. Have you ever had Migas? Will post those next week. Both recipes are in her book if you have it.
Thanks Pioneer Woman….these were a treat!
Source: The Pioneer Woman Cooks
If you are looking for other pancake ideas, you can try these other recipes from Becki’s Whole Life…………
- 7 Tablespoons Flour
- 1 Tablespoon Sugar
- 1 Teaspoon Baking Soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 large eggs
- ½ teaspoon vanilla extract
- Maple Syrup
- Heat a griddle over medium heat
- Mix the flour, soda, salt in the bottom of a mixing bowl. Add the sour cream and combine until just missed. Whisk the eggs and vanilla together and then add to the sour cream mixture. Combine until just mixed (don’t overmix.)
- On a lightly buttered griddle pour about ¼ of batter for each pancake. Once you start to see bubbles on the top and the edges start to cook turn pancakes over. Give them another minute on the second side.