5ive

Who doesn’t love a pancake?  Pancakes evoke, as all true comfort foods do, a warm feeling of lazy childhood weekends drenched in sunlight, chlorinated pool water, football, cool fall breezes, whatever.  And in many cases, “Maple Syrup” out of a plastic bottle shaped like a woman.  Don’t Do It!   Invest in a large jug of 100% Maple Syrup.  Maple Syrup is graded.  Grade A Dark Amber, Grade A Light Amber, Grade B.  But it’s deceiving, because it’s the opposite of what you would expect.

Grade B Maple Syrup is the absolute best.  It is the richest in flavor, darkest in color, most robust, and for years, the Vermont Syrup farmers would save it for themselves.  Make the effort, and find Grade B, PURE Maple Syrup.  You’ll never go back.  (Whole Foods has their house brand, 365 Organics, of Grade B Maple Syrup available in large jugs that are a decent price when on sale.)

Anyhow, back to the pancakes.  Throw blueberries in them.  Maybe top them with sliced bananas, or strawberries and whipped cream.  They are an indulgence, they are a pleasant reminder of the simple pleasures of life.  

And they take all of 15 minutes to make. 

Sour Cream 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 vanilla extract

Preheat skillet or frying pan over medium heat. Sift Flour, Sugar, Baking Soda, & Salt in a large bowl.

Add Sour Cream to Flour Mixture

In separate bowl, beat the eggs and vanilla together Pour egg mixture into sour cream/flour mixture.

Stir gently until all ingredients are mixed well.  Do NOT OVER MIX!

Grease or Butter your skillet.  Pour about 1/4 cup of batter per pancake onto hot skillet. Cook the pancake until the edges start to brown and the center begins to bubble.  Flip and cook on reverse side 2 minutes-ish. Serve with Butter and Real Maple Syrup.  **Preferrably Grade B**

Et Voila!