”I don’t like pancake! Please don’t ask me make those yucky things!” “But Mom, come on! You never make them. I love them and oh please make them.. Please?” 

This was the exchange between my youngest son and I tonight. He loves breakfast foods and me?… If they went in to some black hole and never returned I would not miss them too much. 

Very begrudgingly I pulled up pancakes on the Internet & started looking for a recipe that would go together quickly. After a few minutes of searching I found a couple that looked like they may work. Some of the ingredients were vanilla, sour cream & lemon peel. I looked at my youngest and agree to make him pancakes on one condition… I would have a salad for dinner, and he & his brother would have pancakes, fruit, bacon & eggs. He was instantly bouncing off the ceiling with excitement!

I took out the base ingredients of pancakes and picked a couple of recipes to combine. I mixed & dumped until I got something that looked like pancake batter. I buttered up the griddle & spooned on the batter. The pancakes puffed up, turned golden brown and appeared to have some possibilities. I served them to the boys & they ate in a hushed silence. I was not sure why there was silence.  Was it because they were afraid to tell me they did not like them, in fear that I would never make them again? Finally I caught them between bites & ask the question, “Are they good?” They both exclaimed they were delicious & went back to eating. After that kind of response I had to have a bite, well I don’t want to admit it, but after two pancakes I was able to stop myself. A pancake that I actually liked, enjoyed & thought about making again? It is true. Here is the fabulous recipe & if you can stop at two let me know.

Sour Cream pancakes
(Makes about 10)

1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla

Unsalted butter
Pure maple syrup

In a medium bowl, mix together the flour, sugar, baking powder and salt. Whisk together the sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Cook for 2 to 3 minutes, until bubbles appear on top and the underside in browned. Flip the pancake and cook until browned. Remove pancakes, add more butter and continue cooking pancakes until all of the batter is used. Serve with syrup, butter & fresh fruit. 

The pancakes can be kept warm in a 200 degree oven, but it dries them out quickly.