Because of my extreme love for pancakes, I've subjected Ryan to many different types of pancakes. While he doesn't have quite the same pancake obsession I do, he willingly puts up with eating pancakes more often than the average person. In my defense, since I've developed a similarly unquenchable love for cooking, pancakes have been on the menu less frequently than they used to be. However, I'm never one to turn down an intriguing pancake recipe. Sour cream pancakes? Why not!?

Sadly, Ryan missed out on these pancakes while I served them to our weekly community group on a very fun "breakfast for dinner" night. They were really light and fairly flat (just how I prefer my pancakes), with great flavor that is surely attributed to the sour cream. I mixed blueberries in some, mini chocolate chips in others, and kept some plain. Wins all around, though the blueberry were probably my favorite! Served with pure maple syrup straight from Wisconsin (thanks again Maggie!), these were gobbled right up...much to Ryan's disappointment, who came home on the hunt for leftovers!

Sour Cream Pancakes
recipe originally from here
**I doubled the below recipe, 1 recipe probably serves 3 or 4 eaters


Ingredients:
-1 cup all-purpose flour
-1 cup milk
-1/2 cup sour cream (I used light sour cream)
-1 egg
-2 tbsp sugar
-2 tbsp butter, melted
-2 tsp baking powder
-1 tsp baking soda
-1/4 tsp salt

Directions:
1. Combine all ingredients in a large mixing bowl. Beat until well-mixed. Stir in desired mix-ins (if using different kinds, as I did, just add to each individual pancake).
2. Heat griddle and grease. Pour 1/4 cup batter and cook until bubbles form. Flip and cook until light brown. Serve warm.