The signing was to begin at 6 p.m., and I wasn’t able to arrive until 5:45 p.m. By the time I got to the signing, a line of several hundred people had formed.
I stayed to listen to her talk, but I didn’t buy her book or wait in the 4+ hour line to have it signed.
Things have a way of working out though because a couple of days later I won a signed copy of her cookbook through a giveaway on the blog A Recipe for Living.
The book arrived in the mail this weekend and I spent a good hour or so reading the entire thing and paging through the recipes last night.
When I saw a recipe for sour cream pancakes around 11 p.m. last night, I knew what I’d be making for breakfast in the morning.
Since I didn’t have sour cream on hand this morning, I substituted Greek yogurt for the key ingredient, turning the sour cream pancakes into a slightly healthier version of Greek yogurt pancakes.
I cooked the ‘cakes on a hot griddle until they were slightly browned.
Once the pancakes were ready for eatin’, I piled them high and coated them in syrup.
The pancakes were light, slightly eggy and unbelievably delicious.
When I decided to substitute Greek yogurt for the sour cream, I used a combination of plain Greek yogurt and strawberry Greek yogurt. The slightly sweet and fruity flavor from the strawberry Greek yogurt made the pancakes taste different and special. Ryan and I both thought they were the perfect lazy Sunday morning breakfast.
Ryan and I are about to leash up the pup for a walk to the farmer’s market. I also hope to get some sun before my sister arrives for the evening.
My sister watched Sadie on Friday night while we were camping and headed off to spend the night with friends and celebrate a friend’s birthday at Universal Studios last night. She’s heading back our way this afternoon and we have plans to workout, go to church, make a yummy dinner and spend some quality time together. I’m excited to see her!
See ya later for lunch!
Greek Yogurt Pancakes
(adapted from The Pioneer Woman’s Cookbook recipe for Edna Mae’s sour cream pancakes)
Makes 12 4-inch pancakes
- 8 oz. Greek yogurt (I used 6 oz. plain, 2 oz. strawberry)
- 7 tbsp. all-purpose flour
- 1 tbsp. sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1/2 tsp. vanilla extract
Place Greek yogurt in a medium bowl. Add flour, sugar, baking soda and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine.
Pour the batter onto a griddle sprayed with cooking spray, ¼ cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup, fruit, or desired toppings.