Let My Supper Go

'Round about Wednesday I get sick to death of making dinner.  Hows about you?  You get out of work late, traffic is trafficky, you live way out in the willywacks, et cetera, et cetera.  Pizza and chinese food always sound better than having to think of what to do with a pound of hamburger (or hamburg, if you live out in these parts.)

Then you remember that the man of Shannon's dreams (presumably) has given you a bottle of his homemade maple syrup.  And while you yourself cannot identify a maple tree, you can identify a Canadian, and Mrs. Butterworth, and you know that pancakes will become dinner tonight, if only to try Moses' maple syrup.

(Can you tell yet that I'm writing this post on a post-syrup syrup high?  Cause I totally AM!)

What is doubly awesome is that the recipe I'm going to share is not for Moses' homemade maple syrup, cause I'm pretty sure you just tap a few maples and boil that crap down, and that's pretty easy.  But so is this recipe.  It's PW's recipe for Edna Mae's Sour Cream Pancakes.

I know.  Brake squeal.  Sour cream?  But guys, it's good.  They're light, and sorta like a moist/creamy type deal.  Andrew commented on how moist they were (the more I write moist, the more I hate the word), and it wasn't until he had eaten every last bite (asparagus-free, mind you) that I told him there was 7 Tablespoons of flour in the entire recipe, and it was primarily sour cream.

So pretend it's low-carb as you're suffocating them to death with Hannaford brand butter flavored maple syrup product, or some of Moses' syrup, if you know him well enough, bub.

PW's original recipe is here, or on page 76 of her first cookbook.

Here we go:

1 cup Sour Cream
7 Tablespoons All-purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 whole Large Eggs
1/2 teaspoon Vanilla Extract
Butter, For Frying And Serving (baby steps!  I only ate mine with 10 gallons of syrup!)
Warm Syrup, For Serving (Ain't nobody got time for that!  Is this phrased overused?  I was just starting to get into it...)

Put your sour cream into a medium sized bowl.  Add the dry ingredients and stir until barely combined.  Whisk up the eggs and vanilla in a separate lil bowl and add to the sour cream mix, and stir until just combined.  Be gentle.  Heat up a skillet (I used my cast-iron) to medium low heat, add butter, and fry up pancakes in 1/4 c servings.  Flip after 2 minutes or so, when they look set and they're starting to give you bubbles at the surface.  Cook for another couple minutes.  Repeat with remaining batter.

That was the entire recipe (minus one still in the pan)

Serve with whatever you eat on your pancakes.  I had intended to make blueberry pancakes, but was at Motivation Level Zero to stop at a real grocery store (I hit the Tradewinds in the village for sour cream.  Alas, no blueberries there.)  I was tempted to put in some sausage crumbles I had at the house.  When I mentioned this after the fact to Andrew, he gave the half shrug of, "yeah, I'd eat that."  Yeah, and ya'd eat asparagus, too, ya numbah.

Husband portion.  Minus two.  I also got the one in the pan.  Score!