The Golden Gate Bridge turned 75! The city had a bunch of stuff going on this past Saturday and Sunday to commemorate the occasion. Last night we watched the grand finale fireworks at a friend’s house.
|You can kind of make out the bridge if you squint.|
I had a three-day weekend for Memorial Day and it was really nice to have that extra day. It makes such a difference! It gave me time to work on my quest for the best pancakes recipe (let me know if you have one I should try). I’ve made pancakes using oats, buttermilk, pumpkin puree, folding in whipped egg whites, etc, the list goes on. Recently, I really like sour cream pancakes so I tested out recipes from two different sources: the Barefoot Contessa and the Pioneer Woman.
|Top: Sour cream pancakes from Barefoot Contessa;
Bottom: Sour cream pancakes from Pioneer Woman
These pancakes had a nice amount of tang from the sour cream. They were light in texture and very cake-like. The recipe calls for bananas but I topped these with a cinnamon pear syrup mixture.
Sour Cream Pancakes
Recipe from Barefoot Contessa Family Style
Makes about 12 pancakes
- 1 1/2 cup flour
- 3 tablespoons of sugar (I swapped in light brown sugar)
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 cup sour cream
- 3/4 cup plus 1 tablespoon milk
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
*Sift together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla and lemon. 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 to make 3 or 4 pancakes.
*Cook for 2 or 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
Next I tried the sour cream pancakes from Ree Drummond, otherwise known as The Pioneer Woman. This recipe is wildly different since it only requires 7 tablespoons of flour! But strangely it works.
Edna Mae’s Sour Cream Pancakes
Recipe from The Pioneer Woman Cooks
Makes about 8 pancakes
- 1 cup sour cream
- 7 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- maple syrup
*Warm up your griddle, iron skillet or frying pan. They need to be hot but not smokin’ hot.
*In a bowl combine sour cream with sifted dry ingredients (flour, sugar, baking soda and salt).
*In a separate bowl, whisk the eggs and vanilla together.
*Pour egg mixture into sour cream/flour mixture. Stir gently until all ingredients are mixed well.
*Melt a tablespoon of butter onto griddle. Using a ladle pour about 1/4 cup of pancake batter onto the pan making about a 4 inch in diameter pancake.
*Cook each side of the pancake for about 1 or 2 minutes, flipping when the edges start to brown and cake begins to bubble.
*Remove from heat and stack high, top with a pad of butter and drizzle with lots of maple syrup!
I topped mine with some diced strawberries partly because they are in season but, mainly because having fruit with my cake makes me feel a little less guilty. These pancakes were very light, fluffy and had a melt-in-your-mouth quality to them. The sour cream flavor was much more intense.
So which sour cream pancakes were better?!
Personally I liked Ree’s better whereas Chris liked Ina’s better. I guess I’ll have to find a third recipe for the tiebreaker 🙂 Any suggestions?