Edna Mae's Sour Cream Pancakes

In 2012 I made these pancakes.  The recipe came from The Pioneer Woman.

The recipe says you should get 12 4" pancakes.  I got about 8 that were closer to 5".  In looking at this photo it appears I added blueberries to them.

Ingredients

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
Butter
1/2 cup frozen blueberries, or fresh

Directions

 

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 over mix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time.
Sprinkle a few blueberries on top while pancake is cooking.
 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.

Repeat with remaining batter.

Serve in a stack, topped with a pat of butter and a cascade of maple syrup.