Edna Mae’s Sour Cream Pancakes

From The Pioneer Woman

Ingredients

• 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
• Warm Syrup, For Serving

Preparation Instructions

In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

Pumpkin Butter

Blend and simmer 30 minutes, stirring frequently:

   1 large can pumpkin (or 3.5 cups cooked/puréed pumpkin)

   3/4 cup apple juice

   1 & 1/2 cups sugar

   2 tsp cinnamon

   2 tsp ginger

   1 tsp nutmeg

   1/4 - 1/2 tsp cloves (this will mellow as it cooks)

Keep in the fridge.

Pulled Pork Tastiness

1. wrap a pork roast in tinfoil and place in slow cooker with one cup water for 8 hours on low

2. Remove pork roast from slow cooker and shred by hand. Drain water from slow cooker.

3. Place shredded meat back into slow cooker and add two cans El Paso sauce and one can of 15 ounce tomato sauce. Add ¾c to 1 1/2 c brown sugar to taste.