Friday, April 23, 2010

Holy Flapjacks, Batman!

I've been searching for a great pancake recipe for a long time. In high school, in South Africa, I found a wonderful recipe in a library book about Au Pairing. But, of course I lost that recipe long ago, and the source is a bit far away. And mixes really don't do it for me. I mean, I've used mixes and they are okay, but... I think I must've been spoiled in my formative years with awesome pancakes.

About six years ago, Miki made her mom's recipe at the office when different teams were planning breakfast for everyone. They were divine, and she gave me the recipe. But, when I made them, they weren't the same. However, last Fall when she made them at my house, again, they were heaven. So, I thought maybe it's just me and pancakes – bad luck. Or, maybe it's the fact that food is nearly always better when someone cooks for you!  I do feel the need to tackle Miki's mom's recipe again though... clearly, there's something I'm missing there.

But thankfully, this morning, I tried a new recipe for pancakes that is easy, makes light and moist pancakes, and they are utterly delicious. The trifecta of perfection. This is my new recipe. Mmm...  And, a good thing too, since Madeline adores pancakes. Seriously, she's always begging me to make them, and would eat them for every meal if she could.

The Best Pancakes Ever
(AKA Edna Mae's Sour Cream Pancakes, not adapted at all from The Pioneer Woman Cooks by Ree Drummond)
Makes a dozen 4-inch pancakes


1 c. sour cream (I used light, they were fab)
7 Tbs. flour
1 Tbs. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 tsp. vanilla
Butter and real maple syrup


Heat a cast iron pan over medium low while you make the batter. Do not be impatient (like me) and turn the heat up, although these cakes are good even if they do get a little charred. Anyway, in a medium bowl, mix together the sour cream, flour, sugar, soda and salt. Mix until just combined. Do not over mix. 


In a separate bowl, mix eggs and vanilla, and then pour this into the sour cream mixture. Again, mix until just combined.


Melt about 1 Tbs. of butter in the pan, and then cook the pancakes. Be patient. They are worth the wait. Delicious!

5 comments:

Jerrie said...

I'm going to try these this weekend - if I remember to go to the store (we used most of the sour cream for the beans...).

Archer and Madeline are two peas in a pod. He LOVES pancakes...I always try to make extras to heat up in the mornings for breakfast, but it seems the more I make the more he eats.

I'm glad you tried the recipe. I've been having fun trying some new things...not always a hit, but fun!

Happy Day!

Anonymous said...

I'm going to try her cinnamon rolls next... they look fantastic! And, I'm doing both versions - the orange rolls and the originals (with maple/coffee icing).

-Katrina

Jen said...

nice. i will try these VERY soon:)

Jerrie said...

My friend has made the cinnamon rolls with the maple icing several times...so sweet but SOOOO good. I need to make some and freeze 'em for a quick Saturday breakfast!

-Miki said...

Oh, man, those sound GOOD! I've been making mine healthier each time (more whole wheat flour, add a little flax seed...chocolate chips are healthy, right??) but these sound decadent as heck haha. And cinnamon rolls too?? Why don't I cook more?

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