Thursday, February 25, 2010

Edna Mae's Sour Cream Pancakes + Banana! - Pioneer Woman

*** of those quintessential, scrumptiously delicious breakfast foods....But wait a gosh-darn-minute....Who says you can't have pancakes for dinner, anyway?  That's exactly what I made tonight...Edna Mae's Sour Cream Pancakes, to be precise.  I took these over-the-top pancakes one step further by adding some mashed bananas.  WOW...that's all I can say!

It was one of those moments where I didn't have the exact ingredients that I needed.  But hey, sometimes those moments are just what you need for an awesome result!  The recipe calls for 1 full cup of sour cream, and I only had 1/2 cup.  Oh, what ever should I do??  I glanced around the kitchen, and my eyes fell upon the perfect solution...a few perfectly ripe bananas.  I peeled one of those suckers, put him in a bowl, and mashed him all to bits.  After adding the one banana to my 1/2 cup of sour cream, I had just the right amount.  Voila!

These pancakes tasted a lot like banana nut bread.  In fact, a drizzling of chopped pecans over the top would have made these pancakes even better.

While making these pancakes, I couldn't help but sing Jack Johnson's "Banana Pancakes" song to myself...

...Maybe we could sleep in
I'll make you banana pancakes
Pretend like it's the weekend now...

This recipe is certainly going in my regular repertoire...I KNOW you'll love these!!***

Edna Mae’s Sour Cream Pancakes
Adapted from The Pioneer Woman Cooks
Ree says this makes 12 4-inch pancakes; I got 6 that were closer to 5 inches

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I used 1/2 cup sour cream + 1/2 cup mashed banana)
2 large eggs
1/2 teaspoon vanilla extract
Maple syrup

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 overmix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface [See Pancakes 101 for this and other tips], 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.


grace said...

things i love:
-pancakes doused in syrup
-jack johnson

winning post, celeste. :)

Becki Jacobs said...

I love that you added banana to these wonderful pancakes - aren't they great? Someone else made banana pancakes last week and posted this song, funny!