For me, Saturday mornings are for sleeping-in and yummy to your tummy, made from scratch breakfast. I always try to make Obed and I a nice breakfast on Saturday morning. Sometimes I will get creative like with my french toast cups or bacon and egg cups, sometimes I keep it as simple as eggs and toast. This Saturday I thought I would turn to the newest addition to my cookbook collection, The Pioneer Woman Cooks. Ree has entire sections dedicated to breakfast, lunch (dinner) and dinner (supper) in her fabulous new cookbook. The one recipe that really jumped out at me was Edna Mae’s Sour Cream Pancakes, which was interesting because I am not a big fan of pancakes. I usually find most pancakes too heavy for breakfast and they suck up the syrup too fast.
When I told Obed that I was going to make sour cream pancakes for breakfast his initial reaction was one of confusion and skepticism. I said do not question The Pioneer Woman, she knows what she is doing. I also reminded him that I have yet to fail him in the breakfast department, so at least trust me.
I followed the recipe to the “T” except I added an extra tablespoon of sugar.
Let’s make some pancakes!
In a medium bowl combine sour cream with dry ingredients and set aside.
In another bowl crack 2 eggs.
See how talented I am, cracking an egg one handed….I am too cool!
Now beat the eggs.
“Just beat it, beat it, beat it, beat it”
“No one wants to be defeated ”
“Showin’ how funky and strong is your fight”
“It doesn’t matter who’s wrong or right”
“Just beat it, beat it, beat it, beat it”
Sorry got carried away…..anyway just beat the egg.
Pour the eggs in with the sour cream and dry ingredients.
Give it a good stir, it will look a little lumpy at first.
But stir it until it is just well combined, a few streaks and sour cream lumps are fine.
Melt butter on hot griddle. Using a ladle pour pancake batter onto the griddle. Cook for about 1 to 2 minutes before flipping. You want the edges to begin to brown and bubbles will form.
When ready flip your pancakes and cook on the other side for another minute or so. I know the edges are a little brown but I like my edges crispy.
Stack high, top with a pad of Buuu-tur….and drizzle with delicious maple syrup.
These pancakes were absolutely delicious and like I said before, I am not a big fan of pancakes, so that says a lot. They are very, very light and fluffy. They are now officially my new go-to pancake, perfect for the belly early in the morning or after a long day at the office. Because who said you can only have pancakes in the morning? Obed really enjoyed the pancakes too and he, like I said, was pretty skeptical.
Ree you tell G-mama Edna Mae that this Puerto Rican gal is really digging her sour cream pancakes because they are……DA BOMB! Be sure to tell her just like that, accompanied with some odd hand gestures that neither you or I should be doing. 😀
Ree knew what she was doing when she put this recipe in her fabulous cookbook. Which if you didn’t know made it to #1 on NY Bestsellers list. Ree’s cooking style and my cooking style couldn’t be more different. I use plantains, she used potatoes…I do flan, she makes chocolate sheet cake. It may have to do with the fact that she is from the Midwest and well I am from a small Spanish Caribbean island, but that doesn’t matter because everyone can enjoy her simple down to earth style of cooking. This has to be just one of the many reasons she made it to #1. The book if full of hearty homey recipes and stories of her life as a cattle rancher’s wife out in the middle of nowhere Northeast Oklahoma, with 4 beautiful children and a character named Charlie, her basset hound.
I did have the chance to meet her in person at one of her book signings here in Tulsa, she was just like her book, welcoming, kind and down to earth. Why I acted like a nervous goober/dork, is beyond me. Don’t even ask what I said because I have no recollection. Although, it was pretty cool that she recognized my name as a Tasty Kitchen member. Although Meseidy is a somewhat unique name, kind of hard to miss, it was still pretty sweet.
Ree I promise that I will get that picture for my profile sometime in the near future. I am working on overcoming my photo neurosis.
In my excitement I almost forgot that I have some good news. In an effort to spread the sour cream pancake, chocolate sheet cake and fried chicken love I have decided to giveaway not one but two….si eso es correcto…dos, of The Pioneer Woman Cooks cookbooks.
To enter , just tell me the following in the comments section:
Tell me what is one of your favorite Pioneer Woman recipes or stories from her website.
If you don’t know who The Pioneer Woman is check out her site, you will be guaranteed to fall in love with it.
If you don’t have a favorite just leave in the comments….”Gimme, gimme, gimme”.
“Las Reglas”…that means The Rules
Winners will be selected at random using random.org.
Deadline is Thursday 7 p.m. CT. TIMES UP! Winners will be announced Friday morning.
One entry please or I am going to send El Chupacabra after you.
Ok not really. One entry, pretty please.
Ok, got to go…that Potato Leek Pizza recipe is calling my name.
Edna Mae’s Sour Cream Pancakes (The Pioneer Woman Cooks)
- 1 cup sour cream
- 7 tablespoons all purpose flour
- 2 tablespoon sugar
- 1 teaspoon baking soda
- 1/ 2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- Maple syrup
Warm up your griddle, iron skillet or frying pan at a medium heat. Get it nice and hot but not smoking.
In a bowl combine sour cream with sifted dry ingredients (flour, sugar, baking soda, & salt).
In separate bowl, whisk the eggs and vanilla together
Pour egg mixture into sour cream/flour mixture. Stir gently until all ingredients are mixed well.
Melt about a tablespoon of butter onto griddle. Using a ladle pour about 1/4 cup of pancake batter onto the pan, making about a 4 inch in diameter pancake
Cook each side of the pancake for about 1 to 2 minutes, flipping when the edges start to brown and cake begins to bubble.
Remove from heat and stack high, top with a pad of butter and drizzle with lots of maple syrup!2