We are HUGE fans of Pioneer Woman’s sour cream pancakes. They are wonderful. I decided to try her recipe for perfect pancakes to compare. Her recipe for sour cream pancakes and these pancakes are very different. The sour cream pancake is very thin and eggy and soaks up syrup and you feel like you could eat about 6 of them. These however were thicker, and much more cake like. I did love how they puffed up on the griddle and had a lovely crisp to the edges. I think next time I would add blueberries, chocolate chips, cinnamon-sugar; something to give them just a little more flavor. Oh and it makes a very large batch so if you’re just making for a couple of people I would cut the recipe in half, or cook the entire batch and freeze the rest for later!
Ingredients:
recipe from thepioneerwoman.com/cookingÂ
3 c. plus 2 tbls. cake flour
1/2 tsp. salt
3 tbls. baking powder
2 tbls. sugar
2 c. milk
2 eggs
3 tsp. vanilla
4 tbls. butter
Preparation:
Mix dry ingredients in a large bowl. Mix, eggs, vanilla and milk in a separate bowl. Add wet ingredients to dry ingredients, mix until just combined. Melt butter and add to batter. Stir gently to combine, do not over mix! Cook on a buttered griddle on medium heat until golden brown.
thesweetooth 