Weekend Breakfast.

It's always a treat to go out for breakfast on the weekends, but there are days when staying in your jammies, brewing a pot of coffee and making breakfast yourself is just what the doctor ordered. If I go out for breakfast, I rarely choose pancakes and I make them on occasion, but I had the itch this past weekend to make some. I pulled out my copy of The Pioneer Woman Cooks and gave her mother-in-law's recipe for sour cream pancakes. 

Let's just say these are probably the best pancakes I've ever made from scratch. I am that serious about these pancakes. The batter is delicate and egg-y. Crispy, buttery, light and melt-in-your-mouth happiness is the end result. These pancakes won't sit in your belly tormenting you and I didn't feel the usual side effects of pancakes, post-pancake coma. Blessing in disguise.

Edna Mae's Sour Cream Pancakes (adapted from Ree Drummond's recipe)

1 cup sour cream
7 Tbsp all-purpose flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract
butter
maple syrup

Place an iron skillet or griddle over medium-low heat.

Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda, and salt. Stir together very, very gently.

Whisk the eggs in a separate bowl. Add vanilla and stir to combine.

Pour the egg mixture into the sour cream/flour mixture. Stir together gently.

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 1-1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.

Top with softened butter and warmed maple syrup.

Though my preference is topping them with peanut butter and syrup. Don't knock it til you try it.