Like many New Yorkers, I love brunch. However, unlike many New Yorkers, I have a husband who pretty much refuses to leave the house on the weekends before 2pm on pain of death (barring some work-related crisis). To get him to wake up at a reasonable hour, shower, put clothes on and leave the house (all before eating) would be nothing short of a miracle. So how to have brunch?
Make it at home!
This morning, after flipping through the smitten kitchen website (I love love love that website), I decided to make Edna Mae's Sour Cream Pancakes (and also some bacon). I decided on this recipe for a few reasons: the total cooking time was about ten minutes, I had some sour cream in my fridge and I'm down to about 3 Tbs of butter so I can't bake anything and I've been itching (ITCHING!) to cook.
So here ya go: make your own brunch. It rocks. Plus, whoever lives in the house with you will totally love you (unless you refuse to share).
Note: I halved the recipe because I only had half a cup of sour cream and it fed Zack and me perfectly well. The full recipe is below.
7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I used reduced fat sour cream and it was totally fine)
2 large eggs
1/2 teaspoon vanilla extract
Stir the flour, sugar, baking soda and salt together in a bowl. Add the sour cream in on top and stir it together. Whisk the eggs and vanilla in a separate bowl (normally I would just dump it all in the same bowl, but I didn't want to screw up the consistency of the batter) and stir them into the sour cream mixture. Don't overmix.
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
Stack up about three of them and put a lot of maple syrup on top. Serve with bacon and watch your husband plotz.