We make these pancakes all the time. They are very good. I am intentional about only posting recipes that are favored around here. If you like pancakes, you’ll like these.
Real Food Pancakes
This recipe makes a nice amount of pancakes. I have 4 children so I need a decent amount of batter or I’ll be making more tomorrow. We cook what we want to eat today & transfer the extra batter into a storage container (kept in the refrigerator). My 2 oldest children (15 & 14 at the time of this post) will make pancakes for everyone as long as there is batter sitting in the fridge. Super easy.
If you have younger children, you can go ahead & cook up all the pancakes & put them into portioned bags. Even my youngest 2 can reheat bagged pancakes and pour syrup on top. And YOU ARE FREE. 🙂
For step-by-step instructions with pictures go here.
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-Candi
| Servings |
people
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- 4 eggs
- 4 tbsp sugar or maple syrup
- 16 oz sour cream
- 1 tsp vanilla
- 1 tsp Salt
- 1/2 cup milk more if needed
- 2 tbsp baking powder
- 2 cups fresh milled flour
Ingredients
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First mix 4 eggs & 4 tablespoons of sugar (or maple syrup) in a big bowl. Next, add 16 oz of sour cream. Add 1 tsp each of vanilla and salt. Last, add 1/2 cup milk. Mix it all up. Then add 2 tbsp (yes, tablespoons) of baking powder & mix it in. Whisk in 2 cups flour. If it's too thick add more milk to thin. You will want lumps, bumps, and swirls. Do not over mix.
Dollop into a buttered, medium-hot skillet. Flip over when you begin to see “bubbles” in the pancakes.
Serve with real maple syrup.
