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.

Pumpkin Pancakes

We made these pancakes and they were delicious.  Great fall breakfast or for Xmas morning.

Found the recipe on all recipes page.

Pumpkin Pancakes

Ingredients:

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder  

 1 teaspoon baking soda 

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt 

Directions:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. 

Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. 

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. 

Brown on both sides and serve hot.

Lemon-Ricotta Pancakes

We were watching Diner, Drive-ins and Dives and they made a Lemon-Ricotta pancake. It looked so good we searched and found this recipe which is very close to that recipe. It is the most tender and soft pancake we have ever had. It should be added to your collection of pancake recipes.

Lemon-Ricotta Pancakes

Ingredients:

3/4 cup unbleached flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup ricotta cheese
1 tbsp. white sugar
2 large eggs, separated
2/3 cup milk
Grated peel of one lemon
Juice of one lemon
Butter for griddle

Directions:

Separate eggs. Whip the egg whites until soft peaks.

In large bowl, combine all the ingredients and blend with whisk, do not over mix. Then fold in egg whites until just mixed.

Heat griddle. Lightly grease with butter. Pour batter onto griddle cook until batter bubbles or until pancake is golden brown.

Serve warm with butter and maple syrup.