Lazy Sunday 3: Pancake recipe

See previous post, for more photos. See previous post for my recipes for Norwegian pancakes and patches (thicker eggy Norwegian pancakes). 

Recipe is Sour Cream Pancakes, from this cookbook " The Heritage of Southern Cooking "  below. It´s a wonderful cookbook, and if you click on the name, I´ve added a link to buy the cookbook online.  As you see I got mine from Half Price Bookstores, for about 15USD. It´s a hard cover with many delicious recipes, which I do make, as here there is no option to go to a restaurant for it. And if there was, it would be so expensive as to be unaffordable. The recipes are all very easy, and goodly detailed, even for those who are just learning, or want to learn how to make a few Southern meals. I especially like the Monticello rolls, Southern baking powder biscuits. The apple pie is pretty good, but I prefer usually Martha Stewart´s pate brisee recipe when I make my pies, mince meat, apple, cream or otherwise. When making the pie dough, I use ice cold fresh squeezed juice from an orange, it really gives it something special! For meat pies, such as Cornish pasties, or beef pot pie, I use water and a bit more salt.

Sånn! The Sour Cream Pancake recipe below, my wording, my version, so as to not take someone else´s published work verbatim:

Cookbook´s finished pancakes, as I forgot to take photo finish.

1) Mix all dry in one ceramic bowl:

1.5 c flour (I used whole rye and wheat flour), dash salt, dash fine sugar, some fresh ground nutmeg, 2.5 tsp baking powder, a quarter tsp baking soda

2) Melt 6 TBS butter in the pan you will cook pancakes in.

3) Mix all wet ingredients in a second ceramic bowl:

3 large eggs beaten, 2/3 cup Greek yogurt, 1 cup whole milk, the melted butter

OR

If you have plain yogurt which I did not, mix 2 large eggs beaten, 2/3 cup plain yogurt or sour cream, 2/3 cups whole milk, and the melted butter

4) Mix the dry into the wet, as little as possible! And as soon as possible to the time of cooking the pancakes! Finished pancakes should be extremely light, airy, fluffy, cooked through, not doughy, wet, damp or dense. Lykke Til! Good Luck!

5) Cook pancake batter on a medium hot skillet, with a little oil between each cooking. 

Either drop batter by spoonful to make silverdollar pancakes, or use a 1/4 cup measuring cup for larger ones. I did both. Only cook the same size at the same time. Shake the pan a little so the batter is not too thick, and flip when the bubbles nearly stop. If the skillet is too cold they´ll not cook through, if the skillet is too hot they´ll burn and be raw. Try the first one to see how it´s going. I´ve made them long enough to know by looks of the bubbles and the heat off the pan. And I know to stay in the kitchen, or I´ll get distracted and burn them (as I did this time, having to throw away 4 large pancakes, when I thought I could quickly just put on the just cleaned  duvet of my son´s bed).

See previous pancake post for more info about reheating for later.

We ate ours with fresh cooked brambleberries, a salad, fruit, and the other breakfast stuff that we had for our pancake supper!:)  

Other post also has the Pleasantville Breakfast clip, which started out my craving for the pancake supper in the first place!,)

Enjoy!