One of the bonuses of my sister Renatta going to school in St. Louis means we get to have the occasional sleepover. The times she's not too busy being a cool college kid, I can usually lure her over with the promise of whatever the latest baked good I have on hand is. A few weeks ago it was the promise of puppy chow, a surefire convincer!
When we went to bed that night, she mentioned (hinted!) that she'd realllly been craving pancakes. I had to let her down, informing her that we didn't have any milk and she was going to have to wait until next time for a pancake breakfast. That is, until I woke up way too early the next morning and set about googling pancake recipes without milk, only to find Smitten Kitchen had some sour cream pancakes that didn't include a drop of milk. I've made sour cream pancakes before, but those included milk. 

It turned out to be a winning morning. The pancakes were perfect--tangy and light and perfect with chocolate chips. Renatta was happy because her craving was fulfilled. Ryan was happy because he walked downstairs to find a warm breakfast ready for him. And I was happy because I love feeding people (corny, but true!)!

One Year Ago: Favorite Spring Dishes
Two Years Ago: Chocolate Bird's Nest Cookies
Three Years Ago: Lucky Charms Treats

Sour Cream Pancakes
from Smitten Kitchen

Ingredients:
-7 tbsp all-purpose flour
-1 tbsp sugar
-1 tsp baking soda
-1/2 tsp salt
-1 cup sour cream
-2 large eggs
-1/2 tsp vanilla extract

Directions:
1. Heat a cast iron skillet or griddle over medium-low heat.
2. Stir the flour, sugar, baking soda, and salt together in a large bowl. Add the sour cream and stir just until combined.
3. In a separate bowl, whisk the eggs with the vanilla. Add the egg mixture to the sour cream mixture and stir just until combined.
4. Grease skillet with cooking spray or butter. Pour 1/4 cups of batter onto the hot skillet and cook for 2 minutes, until bubbles begin to appear on the surface. Flip and continue cooking on the other side. Repeat with remaining batter.