The last time I posted a recipe two days in a row was when I was staying home with the little man. I did a great job back then putting up a new post each morning. Well, enter in another child and a part-time job and that has just gone out the window.
So give me a little praise this morning - two days, two posts. I just could not share this delectable pancake recipe for everyone who is climbing out of bed this weekend wondering what to make the kids for breakfast.
Do not be scared of homemade pancake batter. This one is as easy as mixing up a boxed cake mix.
And look at these eggs? There is just something to be said for farm fresh eggs. I love them.
As I was browsing The Pioneer Women's Cookbook yesterday I came across her recipe for sour cream pancakes. Well, I've been staring at a bag of cornmeal in my cupboard for about a month now, wanting to use it, but just not sure how.
Enter the cornmeal.
You need to make these. Throw away your Aunt Jemima pancake mix and do I dare say Betty Crocker's homemade version? Yes, do it. This pancake recipe will become your families new favorite.
Sour Cream Corn Cakes (makes 12, 4 in. pancakes)
1 c. sour cream
4 T. flour
3 T. cornmeal
1 T. sugar
1 t. baking soda
1/2 t. salt
2 large eggs
1/2 t. vanilla
Preheat a cast iron skillet or griddle to medium heat. Put sour cream in the bowl, then add flour, cornmeal, sugar, baking soda and salt. Stir together very, very gently. Stop short of just being combined. Whisk eggs in a separate bowl along with vanilla. Pour egg mixture into sour cream/flour mixture. Stir together gently until just combined. Do not over mix.
Melt butter in skillet and place 2 T. of batter in the skillet, cooking for 1 to 1 1/2 minutes on the first side, 45 seconds on the flip side. Serve with butter and maple syrup.
Don't you just want to dig right in? The cornmeal in this batter gives these pancakes the best texture. I think I'll be putting cornmeal in my pancake batter from here on out.
Have a wonderful weekend!