Sour cream pancakes

Sour cream isn't a regular in my refrigerator, but this weekend I was handsomely rewarded for having some on hand.  First, the oh so bendy sugar cookies.  And then, the most satisfying pancakes I've had to date.

For some reason, I'm more of an egg person in the morning.  Usually pancakes are too fluffy and filling for me that early, and I like to save the sweet tooth takeover for at least the PM hours.  But when I saw these pancakes over at Smitten Kitchen that were advertised as being not too sweet and not too fluffy, but light enough and easy to throw together... how could I resist?  I made a pancake date with myself (no joke) for Saturday morning.  I'd get up early, make myself some delicious pancakes and have the kind of productive day that would make even Martha Stewart jealous.

Woops.

Maybe I didn't wake up until almost ten.  And maybe my bed was so warm that I didn't even want to get out of it.  And maybe I didn't even make my bed... for the first time in months. And maybe I didn't even shower until dinnertime.  But there was no negotiating with these pancakes.  They were just as delicious and energizing for a day of sitting, napping, and watching movies.  Maybe even better :)

Edna Mae's Sour Cream Pancakes... with Katy's Blueberries!
(seen here, apparently from here)
-makes about eight 5-inch pancakes

7 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream 2 large eggs
1/2 teaspoon vanilla extract
Butter
Frozen (or fresh) blueberries, thawed [optional]
Maple syrup

Heat griddle or skillet over medium-low heat for about 10 minutes before cooking pancakes for even heating.  In a medium bowl, whisk together flour, sugar, baking soda, and salt.  Add sour cream and mix together gently, until just incorporated -- it will be lumpy.

In a small bowl, whisk together the eggs and vanilla.  Add eggs to sour cream mixture and gently combine.  Melt a tablespoon of butter in a small bowl in the microwave and, using a pastry brush, brush entire cooking surface with butter.  Pour pancakes onto griddle in 1/4 cup increments.  If using blueberries, place them in the batter once it's on the griddle -- much easier this way.

Cook for about 2-3 minutes on the first side or until little bubbles appear on the surface.  Using a spatula, quickly scoop and flip the pancake to the other side.  (Don't worry if blueberries or a little batter jumps ship -- just use the spatula to reunite it with its mother pancake.)  Cooking time for the other side will be less, about a minute or two.  Remove from griddle and serve with a pool of syrup, like so:

Note: I normally don't use THAT much syrup, but I was trying to get a sweet picture of the syrup pouring and didn't do a very good job and poured too quickly.  Oh well, I just used the syrup for the other pancakes.  And hey, I'd even eat these plain.  The mild sweetness of the batter with the tangy/tart combination of the blueberries and sour cream... oooooh goodness!  Out of this world!  I'll never eat that dreaded pancake mix again.  Enjoy!