While in Utah last week we had breakfast at Penny Ann’s Cafe – the home of the heavenly hotcakes. According to the menu, the secret ingredient in their pancakes was sour cream. Over the years we’ve tried many different variations of pancakes, but I had forgotten that was a possibility. Since there was some sour cream in the refrigerator, it was time to try a new recipe. Pioneer Woman never disappoints, so we gave ┬áher recipe a try. Wayne’s verdict? “I like.” We’ll definitely be having these again sometime.

Edna Mae’s Sour Cream Pancakes
(scaled for two*)

1/4 cup flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 teaspoon vanilla
1 large egg

Combine dry ingredients, then gently fold in sour cream. Whisk egg and vanilla together, then fold into pancake mixture. Cook on a hot, buttered griddle. Serve with warm syrup if desired.

*This made four pancakes, using 1/4 cup batter for each. Our teenage sons wouldn’t have considered just two enough, but it was perfect for two older people who are watching their caloric intake.

Another note: We had this recipe again, and once again it received the “I like” verdict. However, the centers were a bit doughy, and I remember that was the case last time, even though I cooked them at a lower temperature setting than normal. Next time we’ll try making “dollar size” pancakes, or 8 instead of 4, but still to serve 2.