Edna Mae’s Sour Cream Pancakes – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Edna Mae’s Sour Cream Pancakes. Printable recipe can be found at the bottom of this post.  The original recipe can be found over at The Pioneer Woman Cooks

Robyn’s Take:

This week’s recipe was chosen by Nance. We really don’t eat pancakes around here, I honestly can’t remember the last time I made them (and Fred’s more of a waffle fan), but I was certainly willing to give it a shot.

Before I could make the pancakes, I had to wait until Mama Kate was done with her morning snack.

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“Robyn,” Amanda is saying with a disdainful sniff. “You feed your CAT on your KITCHEN COUNTER? That is GROSS and HORRIFYING.”

To which I say “Bitch, you are NOT invited to breakfast, lunch, OR dinner, so it’s not any of your damn business!”

(And yes, I feed Mama Kate on the counter because if I don’t, her bratty little kittens will come along and Hoover up all her food and she’ll get even skinnier and she’s already skin and bones.)

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The Enforcer, plotting how to get his paws on Mama’s food.

Mama Kate ate her food, I shooed her out of the kitchen, wiped down the counters, and was ready to make pancakes.

Here’s a tip, before we get started: if it takes your stove top a good long time to warm up as mine does, put your pan (or griddle) on the stove and turn on the heat before you even start mixing. That way, when the batter is mixed, the pan is heated and ready to go.

Your ingredients:

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Flour, sugar, sour cream, salt, baking soda, eggs, and vanilla extract (that big bottle in the back is homemade vanilla. One day I’m going to get my butt in gear and show y’all how to make your own.)

Mix your eggs and vanilla together in a small bowl, and set aside.

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In a large bowl, mix your dry ingredients (flour, sugar, salt, baking soda) together.

Throw your sour cream in there and mix until it’s just combined (don’t go crazy or you’ll end up with tough pancakes, and I’m pretty sure NO ONE wants that.)

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Then throw your egg and vanilla mixture in mix until combined.

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Throw butter in the pan you were smart enough to preheat and let it melt. I’d say I used… maybe a Tablespoon of butter? I didn’t pay attention when I put the butter in, but that sounds about right.

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Drop your pancake batter into the pan by 1/4-cup scoops. I actually have a 1/4-cup scoop that comes in super handy (I’m not kidding, I use it a lot!), and that’s what I used. I only cooked two pancakes at a time because that’s just how I roll.

When the pancakes are bubbly across the top and brown around the edges, flip ’em over. This is a pancake that wasn’t ready to be flipped yet. I didn’t get a picture of one that WAS ready for flipping, because I am a scattered mess sometimes.

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Here’s one after I flipped it.

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If your pan gets too dry, add more butter. I did that, but I didn’t even think to keep track of how much butter I used.

You know, some people would go ahead and add even more butter to the pancakes once they’re cooked and I’m not judging you if you want to do that, go ahead and knock yourself out. But since they were cooked in butter, I figured just syrup would be good enough.

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The verdict? Fred said they had a good flavor, but he still isn’t any great fan of pancakes and would have preferred waffles. (His “meh”-ness on the pancakes probably wasn’t helped by the fact that a couple of the pancakes I gave him weren’t quite done in the middle. It took me a little while to get the hang of waiting for the bubbles to appear before turning the pancakes; it’s really been a long time since I’ve made pancakes and I guess I lost the skill.)

I thought they were AWESOME. I’ve never been a big fan of pancakes, though if they’re put in front of me I’ll eat a few. But these were really really good. I don’t know that they’ll go into regular rotation – I don’t think we’re suddenly going to start eating pancakes with more frequency – but if I have a desire for pancakes, this is for sure going to be my go-to recipe.


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Nance’s Take:

Insider information: My grandmother’s name was Edna Mae.

Some people think that I don’t like Pioneer Woman. Those people are wrong-I just don’t care for her type of schtick. But fuck, this recipe sucked balls (calf ones, hee) and that’s no lie! I’m telling you ahead of time because I just can’t keep it a secret until the end of this entry. 

I love my mother to death, but Shirley was working a nerve when it came time to make these. A Nerve, people. It was dinner time and apparently someone was hungry because she was grabbing things and saying, “Come on, let’s get going” while I was hollering, “Stop-it, I have to take pictures of this shit!”  Some people have a calm and tranquil kitchen environment. Mine? There was a whole lot of cussing going on and I’m pretty sure I used the word asshole more than a few times. To describe my mother.


Edna Mae's Sour Cream Pancakes

See this griddle? A lot of baggage comes with this damn thing. My mother had one just like it years ago.  It was relegated to the basement due to its size and our lack of space. Somehow the power cord was lost and we searched for months trying to find the damn thing. We eventually gave up and got rid of the griddle. About 6 months later, we found the power cord. IN THE GARAGE (???).  Easy break-down:  we had a griddle with no power cord and then a power cord with no griddle.  I personally find them a pain in the ass to use, but we’re all about keeping The Matriarch happy over here so we got her a new one.

Edna Mae's Sour Cream Pancakes

Every time she uses it she packs it all up and puts it back in the box just like it was when it was purchased.

Edna Mae's Sour Cream Pancakes

Proof that I am nothing like my mother. I burn every single box as soon as whatever I purchased is plugged in and working. The only thing I keep are the boxes for Apple products and I think that’s only because I love their packaging. What? If you really take a good look at their packaging you would understand. It’s motherfucking ART.

Um, I guess I should yap about this freaking recipe already.

The number of bowls this recipe took was ridiculous. Three fucking bowls for a pancake recipe that serves two.  That’s some crazy dumb shit right there.  Oh wait.  Maybe that’s not some crazy shit.  This may just be a recipe that was written as such to make a woman like Amanda happy.  And I bet that someone as particular as her just loved the fact that the flour was measured out in tablespoons.  Seven tablespoons to be exact.

Edna Mae's Sour Cream Pancakes

Action shot! Just imagine me yelling at my mother to slow down so that I could take a picture.

Edna Mae's Sour Cream Pancakes

Another action shot. I was really starting to get annoyed with my mother by this time.  Not only was she completely steam-rolling my recipe, but she was also standing in my light when I was trying to take the pictures.  It was starting to turn into a to-do.  I may have contemplated a nursing home.  Or an asylum.  Edna Mae's Sour Cream PancakesPro-tip: Save your butter ends for when you need to grease a pan or a griddle.

Edna Mae's Sour Cream Pancakes

I threw the entire end of butter onto the griddle and Shirley just about died. Apparently she was not going to allow me to put that much butter on her special griddle.

I eventually showed her because I fucked around so much the butter started to turn brown before I even got the pancake mix on the damn thing.  I’m pretty sure she didn’t appreciate that.  Ha!

Edna Mae's Sour Cream Pancakes

This is me barely combining what-the-fuck-ever because that’s all I saw when I read the recipe. Barely combine and don’t overmix. It’s a pancake for chrissakes!

Edna Mae's Sour Cream Pancakes

You see those bubbles? That means that the pancake is almost ready to be flipped. Almost, but not quite.  Leave it alone until you see more bubbles all over the surface.

Edna Mae's Sour Cream Pancakes

You see someone messing around with those pancakes before they are ready to be flipped? That someone wasn’t me.

Edna Mae's Sour Cream Pancakes

This one was obviously ready to be flipped.

Edna Mae's Sour Cream Pancakes

Two spatulas and WHAT THE FUCK are you doing, Shirley?

Edna Mae's Sour Cream Pancakes

Move your eyes to the right of this picture.  Are you fucking kidding me?

Edna Mae's Sour Cream Pancakes

End-game. Obviously Shirley liked them because she was so freaking hungry. Rick said they had a strange texture and I agreed. This is not a light and fluffy pancake (even when I was careful to not over-mix). It’s a rubbery mess with butter and syrup. I’ll be honest, the sour cream pissed me off because I thought it was going to add something special. You want to know what it added? More calories and fat. Totally not worth it and I’ll stick with a box mix the next time I want a pancake which will probably when hell freezes over because I like waffles better than pancakes.

Edna Mae's Sour Cream Pancakes

Shout-out to Cathy. Sadie didn’t get any pancakes (she’s grain-free), but she did get that piece of bacon!

Edna Mae's Sour Cream Pancakes

This picture is blurry, but I’m including it because it made me laugh. Rick was talking to her and she was trying to look at him without losing the bacon.  She’s such a good girl!

Edna Mae's Sour Cream Pancakes - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
: Breakfast
Cuisine: Italian
Serves: 2
  • 1 c. sour cream
  • 7 T. all-purpose flour
  • 2 T. sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ½ tsp vanilla extract
  • Butter
  • Syrup
  1. Mix eggs and vanilla together in a small bowl and set aside.
  2. In a large bowl, whisk together flour, sugar, salt, and baking soda.
  3. Add sour cream to the dry ingredients and mix until just combined.
  4. Add eggs and vanilla mixture to the bowl and mix until just combined.
  5. In a (preheated over medium heat) large pan or griddle, melt about 1½ T butter.
  6. Drop batter by ¼-cup servings onto pan/griddle. When bubbles appear on the surface of the top of the batter and the edges start to brown, turn over and cook for 1 - 2 minutes.
  7. Add butter pats or softened butter to the pancakes as you remove them from the heat if you wish; top with syrup and serve.


Sugar-Free Monkey Bread – Nance & Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Single-Serve Monkey Bread, found over at Tasty Kitchen. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice, and at first I was all “Ooh, monkey bread!” and then I was all “Oh. Sugar free monkey bread…” God knows I could use less sugar in my diet, and what doesn’t kill you makes you stronger, so off I went!


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Reduced-fat crescent rolls, Splenda (or Stevia or whatever sugar substitute you prefer), cinnamon, light butter (I honestly did not know there was such a creature as light butter), sugar free maple syrup.

I had intended to not EVEN tell Fred that this was a sugar free recipe because he can be a bit of a judgmental douche when it comes to sugar free, fat free stuff, but he wandered into the kitchen when I was gathering my ingredients, so the jig was up.

Here’s the thing about reduced-fat crescent rolls, or at least the ones that I had: they’re a pain in the ass. I got the first can of them open and went to unroll them, and they just kind of.. shredded. You’re suppose to take each triangle and divide it into three equal pieces, but as I went to pull the first triangle off the rest of the dough, it fell apart and I was all kinds of “OH, HELL NO.” and might have had a bit of a temper tantrum wherein I threw the dough into the pig bucket.

Luckily there was another entire roll of crescent dough yet to go, so I decided to halve the recipe (there only being the two of us, after all) and made Fred come into the kitchen and deal with the dough. I opened the can for him, and he started to unroll it, whereupon it fell apart on him.

(I was glad it wasn’t just me!)

He thought for a moment, then mushed the dough together, kneaded it for a moment, and then started pulling off pieces of dough and rolling them into balls. I had him put the balls on a plate while I mixed together the Splenda and cinnamon, and then had him roll the balls in that.

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Then I sprayed the muffin tins and had him put four balls in each tin while I mixed the syrup and butter and cinnamon. He was TOTALLY my kitchen bitch.

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I drizzled the syrup/ butter/ cinnamon over each set of four crescent dough balls, then stuck the whole shebang in the oven.

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It smelled really good while it was baking (I love cinnamon), and then after they were done baking, they had to sit for 15 minutes and I was drooling by the time that 15 minutes was up. I scooped one out onto a plate for Fred, who was waiting impatiently, and one for myself.

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Fred took one bite, spit it out, and dumped the rest in the trash, because he is a great big drama queen. I kind of wanted to stab him in the face, but I figured that was just anger due to hunger talking, and began eating mine.

I didn’t care for it, honestly. It tasted kind of fake and chemical and was just not my thing. I couldn’t even give the rest of the stuff to the pigs because Fred objected to giving them sugar-free stuff due to the chemicals (and yet doesn’t mind giving them cookies from the Dollar Store that are made in China and are likely comprised of nuclear waste and plastic, so I am totally rolling my eyes here), so hmph.

Not my thing but, y’know, they can’t all be hits!


Nance’s take:

Our family tradition is to have Monkey Bread every Christmas morning. I make it up on Christmas eve and pop it in the oven while we un-wrap gifts. By the time we’re done, the monkey bread is done and we chow down. It’s a fatty family tradition.  We call them Monkey Balls which is the original name (take a good look at them).  Apparently there are some uptight people out there that managed to get the name changed because only a few people still call them monkey balls.  They should have just called it cinnamon dough balls or some shit and got rid of the monkey part if they were going to be so bent out of shape about it.  I mean, really.  Why even keep the word monkey?  It makes no sense. It’s not like monkeys are known for their baking skills. Or their love of cinnamon sugar. All they do is make faces, screech and throw their feces!  And, oh my god, can I rant about the puritanical ways of people any longer?  SHUT-UP, NANCE.

122507 - Monkey bread.

This is a picture of what my usual monkey bread looks like. Pretty, if you’re into things that will make your blood sugar soar.  The recipe for this one is located here.

My husband loves monkey bread. But he’s a Type II diabetic and monkey bread loaded with sugar (and butter!) is something he shouldn’t be eating. Especially until I take out a few more life insurance policies (I just look stupid).

I’ll be honest, I don’t hang out at tastykitchen.com.  I believe it’s founded by Pioneer Woman and I’m just not into her recipes (nothing personal, cute kids, just not into it).  I found this recipe when I was trying to find a way to make monkey bread just a little more healthy than my usual recipe.


Am I the only person that hates this fucking packaging? I mean I’m completely convinced that one of these days it’s going to blow up in my face. I tense up the minute I have to open the goddamn thing and then, and THEN, it’s a pain in the ass to get out of the freaking tube! Pillsbury needs to change the way it does things, man. Eh, who cares. I don’t usually buy their crap anyway.


Truth game. I made this recipe after 9 o’clock on Sunday night (with the entry due for Monday morning). I was not in the mood when I saw that the recipe said to divide each triangle into 3 equal pieces. BLOW ME.


I made 3 balls before I got disgusted and walked the hell away. Rick took over because he knows that I have no patience (and thankfully he has more than enough for both of us).  I took the pictures.


Splenda and cinnamon. I imagined that this was going to take ALL FREAKING NIGHT and OHMYHELL, WHY DID I PICK THIS RECIPE? Wah, wah, wah. I’m TIRED.


I decided to throw it all into a big plastic bag and do it that way. Rick thought it was a good idea until he realized I was going to put all 24 balls in at one time. He took the bag from me because I was doing it all wrong. Apparently one has to put only a few in at a time to make sure they are completely coated and WHO GIVES A SHIT?


Do not mock the old cupcake pan from hell. When I make cupcakes I use those foil cupcake wrappers that stand up on their own. You won’t believe how hard it was to find this damn thing. And also, the perfectly covered dough balls are compliments of the RickMonster (the ones that are not perfect, mine).


Stirring butter, syrup and cinnamon (hush, I needed more pictures).


This is my mom (tube-top/pajama bottom wearing Shirley) trying to get them out of the pan without smooshing them. I was PISSED because my beat-up cupcake pan led to an incident in which there is STICKY SHIT ALL OVER THE BOTTOM OF MY OVEN. Now I have to run the self-cleaner on my oven and DO YOU KNOW HOW ANNOYING THAT IS? AND IT SMELLS.

Bitch. Thy name is Nance. And Nance had a headache that required ice packs and a shot of whiskey (for Rick).


These look like calf nuts (shout-out to Pioneer Woman) on a platter. I think my pathetic monkey bread up there on the aluminum foil covered pizza pan looks better.


A close up. The outcome? Shirley liked them because she said that she didn’t think they were as sweet as the ones I normally make. Rick and I were not impressed. At all.  I thought they were a huge pain in the ass and why go through all that trouble for something that tastes sub-par? This recipe is not going into rotation. In fact, it’s already in the garbage. I may try and make my recipe with Splenda and Splenda Brown Sugar just to see what happens, but until then I’m going to stick with what I do every year. Make my regular monkey balls and only eat two balls. I’m pretty sure since Rick is watching his health, he’ll be joining me this year. We would rather have a little bit of something that tastes fabulous than a lot of something that tastes like crap. Lesson Learned.


Single-Serve Sugar-Free Monkey Bread - Nance & Robyn make the same recipe
Original Source/Author:
: Breakfast
  • 2 cans (8 Oz. Can) Reduced Fat Pillsbury Crescent Rolls
  • ¼ cups Stevia/Splenda (or Sugar Substitute Of Choice)
  • 3 Tablespoons Cinnamon, Divided
  • 1 Tablespoon Light Butter
  • ½ cups Sugar Free Maple Syrup
  1. Preheat the oven to 350ºF. Spray a 12-cup muffin tin with non-stick spray (I suggest using non-stick muffin tin to prevent sticking!).
  2. Open up the cans of crescent dough and cut each triangle into 3 equal-sized pieces. Roll each piece of dough into 3 equal-sized small balls, totaling 24 balls per pack of crescent rolls. (Note: balls should be smaller than golf balls, but big enough that about 4 balls will fit into each muffin tin.)
  3. Combine the stevia/Splenda (or whatever sugar substitute you choose) with 2 tablespoons of cinnamon in a small bowl. Toss the dough balls in the cinnamon-”sugar” mix until the balls are well-coated.
  4. Next, melt the butter in a microwave-safe bowl for about 30 seconds, or until melted. Add the syrup and the remaining tablespoon of cinnamon to the melted butter. Stir and set aside.
  5. Place four balls into each individual muffin tin and pour the butter-syrup mixture over each muffin tin, until the dough balls are almost covered in the syrup mixture (if there isn’t enough to cover each muffin tin, I just add a bit more syrup to each tin).
  6. Bake for 15-–20 minutes, or until a caramelized crust forms on the top of each little monkey bread.
  7. Remove from the oven, and let cool for about 15 minutes. Use a knife to remove the edges and serve on a pretty plate, preferably while still warm!