Sunday, January 5, 2014
Sour Cream Pancakes
These delicious pancakes out of The Pioneer Woman Cooks (I love you Ree Drummond!!!) are a favorite of my little Sophie. My poor little Sophie did not have a very good 2013. After ongoing tummy issues she finally got sent to a specialist who ran lots of not fun tests (think colonoscopy and endoscopy on a 10 year old...not fun is a nice way to put it!) The doctor was worried she may have Crohn's or Inflammatory Bowl Disease, but what she really had shocked us all. My little Sophie is sucrose and maltose intolerant. Who would have thought she would be intolerant to sugar! Her body is lacking the enzymes that break down sugar and when she eats it....well, it is not fun! Cooking has been a challenge. There is not a lot of information on this condition and even a dietitian was not very helpful. Luckily, I love to cook and have came up with a few treats she can enjoy. While she cannot have any form of sugar (white, brown, powdered), Splenda (it's made from sugar), honey, maple and even sugar alcohols - she can have corn syrup, fructose and dextrose (glucose). I have not had much luck cooking with the granulated versions of fructose and dextrose, but I have adjusted a few of her favorite treats that contained corn syrup so that she can enjoy them. We also discovered she can have pancake syrup (it is not sweetened with maple, but with corn syrup), so I went on the hunt for a pancake recipe that didn't contain sugar. This recipe originally contained 1 TBSP sugar, but I left it out and no one knew the difference. They're light, fluffy and my kids all love them! Enjoy :)
SOUR CREAM PANCAKES (pg. 76 of The Pioneer Woman Cooks)
1 cup sour cream
7 TBSP all-purpose flour
1 TBSP sugar (I leave this out with great results)
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla
Maple or Pancake syrup
Pre-heat a skillet or griddle over medium-low heat. Get it nice a toasty! Place sour cream in a bowl and dump in flour, sugar (if you are using it), baking soda and salt. Stir gently, but stop short of it being completely combined. Whisk eggs and vanilla in separate bowl and pour into dry mixture. Stir gently but it is OK if you still see some yellow and white swirling.
Melt about a TBSP butter on your warmed skillet. Pour batter into skillet (about 1/4 cup per pancake). Cook until lightly browned on both sides and top with plenty of yummy butter and syrup!