This is a recipe from Pioneer Woman’s cookbook. I really like these pancakes, but my daughter isn’t a fan of them. They’re lighter than traditional pancakes and take no time at all to make!
1 cup sour cream
7 Tbsp flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla
Preheat a skillet or griddle over medium low heat. In a medium bowl, combine the sour cream, flour, sugar, baking soda and salt. Stir together very gently, stopping short of the mixture being completely combined.
Whisk the eggs in a separate bowl. Add the vanilla and stir to combine. Pour the egg mixture into the sour cream/flour mixture.
Stir together gently until combined. Melt about a tablespoon of butter in the skillet. Pour the batter into the skillet 1/4 cup at a time.
Cook for 1 to 1.5 minutes, then flip the pancakes over. Cook for another 45 seconds, remove and place on a plate. Continue until batter is used. Top with butter and maple syrup. YUM!