#Sour cream pancakes plus

How well you mix the final batter and perhaps the egginess of the actual eggs. Well the last 2 times I’ve made them, they were not eggy at all! I have decided that the egginess must depend on one (or both) of two things. They are both small for their age, so they can use both! I kept making them because my 2 kids (17 months old and 4 years old) loved them (eggy as they were) and I figured at least they were getting more protein and calories with these (lots of calories and protein in the eggs and sour cream). But I have now made these a total of 6+ times in the last month or two and I’ve changed my mind, they are perfect. I almost posted a comment saying exactly that, that they are ‘too eggy’. Ok, this is for those inclined to NOT make these based on the ‘too eggy’ comments. Serve in a stack, topped with a pat of butter and a cascade of maple syrup. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix. Dump the sour cream in on top and stir it together very gently it’s okay to leave the texture a bit uneven. Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Heat a cast iron skillet or griddle over medium-low heat you want it to slowly get nice and hot. Maple syrup (or perhaps some Cranberry Syrup)

Ree says this makes 12 4-inch pancakes I got 8 that were closer to 5 inchesħ tablespoons (60 grams) all-purpose flourġ cup (240 grams) sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect) Three years ago: Sweet and Spicy Candied Pecans One year ago: Chicken Milanese and an Escarole Salad Next time, however, I look forward to eating them at the proper weekend hour of noon. They took no time to put together, they kept that tangy sour cream flavor I adore, and they were barely sweet which is an essential contrast when you drown your pancakes in as much maple syrup as we here do. Maybe I can send Jacob out there next time? I mean, I’ve been out to that ranch, I know how early they wake up, and curiously, with a lot less complaint that yours truly. And not just any sour cream pancakes but Ree Drummond’s Husband’s Grandma Edna Mae’s Sour Cream Pancakes, which I suspect were always served before 8 a.m. And not just pancakes, but sour cream pancakes. So I rifled through the fridge, tossed some items left and right, found some sour cream leftover from last week’s muffins and decided I may as well make some breakfast. Then he rolled over and looked so pleased himself that it broke my will. Then I decided to keep him, but informed him that we would not be on speaking terms until the small hand on the clock hit the 8. Bring the mixture to a boil, and gently boil the mixture for about 5 minutes until the syrup thickens slightly.The short, fat and balding love of my life woke himself, and thus myself, up at 6:15 yesterday morning, all too few hours after we’d returned from date night dinner with a jaw-dropping four-dessert dessert course, and I briefly considered returning him. To make these extra special, I like to make a quick Warm Cinnamon Syrup to serve with the pancakes: I combine 3/4 cup water, 1 cup dark brown sugar, 1.5 teaspoons of ground cinnamon, and 1 teaspoon of pure vanilla extract in a small saucepan.

The 4 minutes or so in the pan is just enough time to get the apples just soft enough. Adding warm spices like cinnamon in the Fall is a no-brainer, and I chopped up a seasonal gala apple pretty finely, then tossed it in the batter as well. Then, I had to get the fluffy factor just right, so adding a bit more baking powder did the trick.

#Sour cream pancakes plus

It all started out by adding sour cream to the pancakes batter, which yielded incredibly soft, tender, and rich pancakes that were just a bit more filling (a big plus when my kids are having breakfast!). We love pancakes for breakfast so much that I made this recipe at least 6 or 7 times until I got it just right, woe is me. I think it goes without saying that one can never have too many incredible pancake recipes. Tender, fluffy Sour Cream Pancakes studded with sweet seasonal apples and warm cinnamon – Fall Weekend Breakfasts are now complete! Don’t miss the bonus homemade Warm Cinnamon Syrup Recipe at the end that couldn’t be more perfect! (insert heart-eye emoji haha!)