This week for our “Test it out Tuesday” recipe I would like to introduce you to the lightest, softest, fluffiest pancakes in.the.world!

I mean just look at them up there.

Hi you beautiful little breakfast you 🙂 Get in my belly . . . please?!

Like a little stack of sunshine right there on your plate.

The original recipe calls for sour cream but I replaced it with my beloved Chobani greek yoghurt. I may be slightly obsessed with using this yoghurt in just about e-v-e-r-y-t-h-i-n-g! That and I’m a rebel. What can I say peeps, thats just how I roll. Go with it.

These pancakes are like none I have ever had before! They have the most ah-mazing texture thanks to the yoghurt (or sour cream). They are so light, so easy to eat. These babies have a very subtle sweetness with just a hint of vanilla. It’s very easy to eat the entire batch in just one sitting . . . you have been warned.

I chose to top mine with an extra dollop of yoghurt and a good drizzle of blueberry maple syrup.

Yep. Do it.

PS – They pack a good hit of protein so bonus points for being all kinds of healthy as well as delicious!

Winning!!!!

Edna Mae’s Sour Cream Pancakes
Re-written as appears in The Pioneer Woman Cooks – Recipes from an Accidental Country Girl
Makes about 12 4-inch pancakes

Ingredients –

1 cup sour cream (I used Chobani 0% greek yoghurt)
7 Tbsp all-pourpose flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract

Method –

1 – Place a skillet or griddle pan over medium-low heat. You want it to get nice and hot

2 – Place the sour cream, (or yoghurt) in a medium bowl. Add flour, sugar, baking soda and salt.

3 – Stir together very, very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.

4 – Whisk the eggs in a separate bowl.

5 – Add the vanilla and stir to combine.

6 – Pour the egg mixture into the sour cream/flour mixture.

7 – Stir together gently. Don’t worry about the mixture being totally combined, a little white and yellow swirling is fine!

8 – Pour the batter into the pan 1/4 cup at a time.

9 – Cook for 1 to 1 1/2 minutes, then flip the pancakes over. Cook for another 45 seconds. Remove to a plate. Repeat with remaining batter.

10 – Stack the pancakes as high on a plate as your appetite dictates.

11 – Top with maple syrup and eat to your hearts desire.

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Nutritional Info (approx per pancake) obtained using fatsecret.com –

Cal – 46
Fat – 1
Carbs – 5.5g
Protein – 3.7g
Fiber –  0.2