Sour Cream Pancakes

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Move over Bisquick, there’s a new pancake in town and it’s freezer friendly.  I admire the Pioneer Woman for her beautiful photography and true southern coo kin’. She uses real butter and a lot of it. I’ve been trying some of her recipes, modifying them slightly with less butter and fat and they are so good. This is one I tweaked a little for freezer cooking purposes. First, I doubled her recipe and used light sour cream, omitted the sugar (because your loading sugar on it with maple syrup) and I use a white whole wheat blend of flour. I healthified it. Visit her site for the original recipe and great writing, along with home-school information. I have to brag on her because she donated this gorgeous cookbook to this ministry and it’s awesome. I only dream of taking photos like hers some day. Until then, just enjoy the practicality of mine.

Heat a skillet or griddle on medium-high heat. I reduce mine to medium later.

Place the sour cream, flour, baking soda and salt in a large mixing bowl.  Stir together very gently. I use my kitchen aid mixer on stir mode.

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Whisk the eggs in a separate bowl and add the vanilla. Pour into the flour mixture. Stir together gently, not over combining. I use a plastic spatula to mix the flour from the bottom of the bowl. It’s okay for it to be lumpy. Pioneer woman says, “a little white and yellow swirling is fine.”

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Spray the griddle or lightly grease griddle with oil or butter. Pour 1/4 cup batter at a time. Cook for one to one and a half minutes and then flip over. The trick is not to flip too early or they will fall a part. Ask me how I know. Cook for another 45 seconds and remove to plate for hot pancakes or a cooling rack for future freezing.

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Allow them to fully cool on a cooling rack and place them into a labeled quart size bag. Or freeze directly on cooling rack for an hour (flash freezing) and proceed to bag. This allows single servings without sticking together. We prefer to thaw an entire serving for us all (there’s five us eating). The two bags below are ministry pancakes. I’ve written the thawing and reheating directions: Thaw 24 hours and reheat in microwave for 1-2 minutes 50% power. This makes it easier for the person receiving the gift.

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Enjoy fresh pancakes now and enjoy some later when you have breakfast bar for dinneror a truly “quick” weekend or weekday breakfast. Enjoy with fresh fruit, real maple syrup, breakfast meat of your choice and eggs for a 15-minute breakfast.

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Sour Cream Pancakes

adapted from the Pioneer Woman to make 20 pancakes

Ingredients:

2 cups sour cream (1-16oz. container)

2 cups unbleached all-purpose flour (or replace 1 cup with white whole wheat), I used all Eagle Mills blend

2 teaspoons baking soda

1 tsp. salt

4 eggs

1 tsp. vanilla extract

What are your favorite breakfast foods?  Have you considered doubling the recipes and freezing them?

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