SOUR CREAM PANCAKES....Oh, The Drama!

 

Seems quiet in the house this morning.

Papa woke me up quite early.....I think it must have been before 6 AM,

 as this is when I normally wake up my people for breakfast.

My tummy was not yet growling, when I heard the shower running.

 It must mean this is golf day.

 

Mom was having her coffee and I overheard her talking to the girl in Atlanta.

 I was totally uninterested in their conversation.....until I overheard two words.....

BREAKFAST AND PANCAKES!

 

It was time to position myself in the basket on the table!

 

 

 

 

I patiently waited.

She tells me how pretty I look in the sunrays.

She speaks to me in that cute little baby voice, telling me to look for birds.

I give the pretense that I am more interested in spotting a bird,

 rather than those delicious looking pancakes....waiting for the perfect moment....

to........

 

Mission accomplished........a  touch of maple syrup on my paw.......

Oh, the deliciousness of it all

Where did she go?

Perhaps one more paw dip before she sees me......

 

Drama is very important in life:

You have to come on with a bang.

You never want to go out with a whimper.

Everything can have drama if it's done right.

Even a pancake.

~Julia Child

 

 

SOUR CREAM PANCAKES~ Courtesy of Ree Drummond

1 cup sour cream

7 tablespoons all purpose flour

2 tablespoon sugar

1 teaspoon baking soda

1/ 2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

Butter

Maple syrup

 Warm up your griddle, iron skillet or frying pan at a medium heat.  Get it nice and hot but not smoking.

In a bowl combine sour cream with sifted dry ingredients (flour, sugar, baking soda, & salt).

In 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 about 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 to 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!