Category: Breakfast

Chorizo and Chickpea Frittata

Let’s get back into the swing of things shall we?

Tax season? Check. Another CPA exam? Check. Vacation planned? Check.

We’re taking off soon [as in next week] on a road trip. That’s the big trip this year. I realize doesn’t sound nearly as glamorous as jetting off to Europe or Asia for a few weeks, but I really think it’s going to be equally as awesome. I’ve never gone on any sort of significant road trip other than down to California a couple of times or over to Salt Lake City when I was so young that I really don’t remember it. I’ve been to Europe a handful of times now, so it sounded good to dig into a bit of the US for once. The focal points are a few national parks — Teton, Yellowstone, and Glacier — but I’m honestly looking more forward to the quirky little towns we stop in along the way. Let’s be real, I’m not that outdoorsy despite living in the Northwest. The No Reservations: Montana episode kind of inspired this whole thing. Bring on the obscure, the hearty, and the history.

Speaking of obscure and hearty, I really didn’t know what to think about this frittata. I would have never thought to put eggs and beans together on my own, but I put a lot of stock in Food52. The whole eggs and beans thing actually makes a lot of sense. The beans are soft, tender, and provide a whole heck of a lot of fiber to a protein heavy breakfast. Eggs and chorizo will do that to you. The spinach and roasted red peppers really brighten up the whole thing. If I had feta on hand, you can bet that would have been in/on the whole thing. It’s like a fully loaded frittata. The egg takes a back seat holding everything together, and lets the rest of the big flavors take over. It comes together quickly when I’m starving on a weekend morning and want to eat ASAP.

Completely unrelated, I’m really liking Food52’s Burnt Toast podcast. I’m not usually a podcast person, but this one is fun. Random food topics that I wish I could get into conversations with people about.

Inspiration: Food52


  • 1 small onion, diced
  • 2 cloves of garlic, minced or use a microplane like I did
  • 1/2 cup roasted red pepper, diced
  • 1 can chickpeas, rinsed
  • 1/2lb ground chicken chorizo
  • 2 handfuls of spinach
  • 5 eggs
  • 1 teaspoon smoked paprika
  • olive oil
  • salt


Brown the chorizo in the pan you’re going to bake your frittata in. Once browned, remove the chorizo but do not drain the grease. Add the onion. Sauté for 5-10 minutes until the pieces are soft and fragrant. The edges might start to brown and that’s a-ok. Add the garlic and stir for about a minute.

Add the chorizo back along with the chickpeas, roasted red pepper, and the smoked paprika. Stir to combine. Add the spinach. Stir to combine. The heat from the pan should start to wilt the spinach.

Turn on the broiler on high. Whisk the five eggs in a small bowl. Pour the eggs into the pan and stir so it’s fully distributed throughout. Stop stirring and let it sit for a couple minutes. When you jiggle the pan the eggs should be mostly set.

Place the pan into the oven. Cook the frittata for a couple of minutes until the top is set and starting to brown. Remove from the oven and allow to cool a bit before cutting. It can be served from the pan or inverted onto a serving plate. Slice into wedges and serve.


Chorizo Breakfast Tacos

Breakfast tacos don’t seem to get the love they should. Most people talk about their burrito counterparts almost exclusively. Most restaurants pay homage to the burrito. I don’t understand why exactly. Once I saw the other side, I’m beyond interested.

There is a New Mexican restaurant, Pepper Box, that recently opened a brick and mortar from their food cart beginnings. Their breakfast tacos are to die for. The tortillas are fresh and handmade. The chorizo is the things dreams are made of. The potatoes are the perfect crispy exterior and pillowy interior. The eggs are scrambled in the right shape and texture. You can choose your New Mexican chile [green always for me!]. They’re gigantic, flavorful, and perfect. I eat two because I am a glutton for punishment. I justify it with one chorizo and one farmers breakfast with all the vegetables. Equally awesome, just different. They have plenty of other things, but I can’t get over the tortilla, chorizo, and chile sauce. I could eat them every day.

These chorizo breakfast tacos are no where near as good as Pepper Box. They’re good in their own right, but just different. The key is finding really good chorizo. I bounce between the chicken chorizo at New Seasons and the chorizo from the Mexican market down the street. Two distinct flavors. The chicken chorizo is less greasy so that’s a big determining factor when I’m cooking it with other things. I took some time to boil the potatoes so they’d cook faster in the skillet. They gladly soaked up the chorizo flavor. I scrambled the eggs with everything out of laziness. You could get bigger chunks of egg cooking it separately and then adding it after. A bed of arugula is bright and peppery and Mexican crema is a cool, mellow contrast to the spice going on. You could add cheese or salsa or avocado or whatever your heart desires […or you already have in the fridge].


  • 1 Yukon gold potato, diced evenly
  • 1/2 yellow onion, chopped small
  • 1/2lb ground chorizo
  • 6 eggs
  • 6 tortillas
  • arugula
  • crema, cilantro, salsa, cheese, avocado, for serving


Put the chopped potatoes in a pot and cover with water. Bring to a boil and cook for approximately five minutes or until they pierce easily with a fork. Drain and set aside.

While the potatoes cook, heat a skillet on medium high heat. Add the onion. Cook for a few minutes until the onions start to soften. Add the chorizo the chorizo. When it’s almost done, add the potatoes. Sauté the potatoes in the chorizo. Let each side of the potato sit for a couple of minutes before stirring so the edges get crisp.

Whisk the eggs together in a bowl. Season with salt and pepper. Reduce the heat to medium low and add the eggs to the pan with the potatoes and chorizo. Cook for a few minutes until the eggs are set. On eat tortilla add a small handful of arugula. Divide the eggs equally on a tortillas. Top with crema, cilantro, and any other items you have.

Samosa Hash

I finally made a point of going to the Wednesday farmers market to pick up some eggs. I also picked up some beautiful red and white dahlias. That’s not really the point. The point is eggs. The whole interaction made going for this special egg mission totally worthwhile. The older gentleman sitting at his table of eggs leaped to his feet and thanked me for dressing up to attend the market. I was at lunch during office hours, so I was rocking a pencil skirt, blouse, and heels. I told him it was the least I could do. He picked his favorite dozen of his stock, and promised that I’d enjoy them. You can’t get that kind of interaction at the fridge New Seasons. Flattery will get you everywhere with me.

And I do enjoy them. I love any excuse to use them.

This hash is paleo if that’s your thing. It’s not my thing. I just happen to like all of the ingredients in the bowl. I feel like rutabagas don’t get enough love. They always sit in the produce shelves next to the turnips [which always make me do a double take when I’m trying to make sure I grab one versus the other] and snap peas, and most people walk past them for broccoli or the leeks. The spice mixture is out of this world, too. Curry powder, cumin, and cinnamon. Using coconut oil versus the bacon grease doesn’t hurt either.

I ended up making the whole batch of hash and just added eggs as necessary for each meal.

Inspiration: Paleo Cupboard


  • 8 eggs
  • 1lb ground chicken
  • 1/2 cup coconut oil
  • 2-3 teaspoons cayenne powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 5 tablespoons curry powder
  • 1 small onion, diced
  • 1 tablespoon garlic, minced
  • 4oz can roasted green chilies
  • 1 rutabaga, diced
  • 2 cups fresh spinach


Make sure you cut the vegetables in a uniform size so everything cooks evenly.

In a large heavy skilled, heat the coconut oil on medium-high heat. Add all of the spices, stirring so the coconut oil is absorbed. Stir often. It’ll start smelling awesome. Add the onion, garlic, and green chilies. Sauté for a couple minutes until the onion starts to soften. Add the ground chicken, breaking it up as it cooks. After a minute or two, add the rutabaga. Evenly distribute and cover. Reduce the heat to low. Simmer everything for a good 10-15 minutes until the rutabaga is tender. Stir occasionally so nothing sticks. Add the spinach and stir until it wilts. Season with salt and pepper.

Cook as many eggs as you need, two per person. Poach ’em for all of that yolky goodness.

Chicken Chorizo Frittata

Let’s talk breakfast. I definitely don’t make it that much. Well, on the weekends. I eat it every day of the work week, but it’s nothing usually blog-worthy these days. I’ve been slathering this new [to mepumpkin seed butter on toast with hemp hearts and sliced banana sprinkled with cinnamon. I had no idea this nut butter existed. It’s made locally, just north of here, but it hides in the refrigerated section of the store near the cookie dough. I don’t even know how I found it, but I’m glad I did.

Weekends are usually a time for breakfast burritos or bagels at Grindhouse down the street. I don’t even think about making anything. Half of the time I don’t have anything in the house to make. I’ve already had the same thing for the last five mornings, I really don’t need it for another day or two. The other half of the time I’m already hungry and don’t want to go to the store like that. It’s dangerous!

I did have some foresight one evening when I was shopping for dinner ingredients on a Thursday or Friday night to pick up what I needed for a frittata. I rekindled my love for them while in Spain. Between frittatas and tortilla española, my egg consumption increased 10x in that three week period. Totally okay with that. Since I never seem to make it to the farmers market [or if I do on Wednesdays during work, it’s to eat a salad or a wood fired slice of pizza from Tastebud], I’m thankful New Seasons stocks some Portland eggs. They just taste better. I tried to deny it for a long time, but seriously, worth the extra couple of dollars.

Frittatas are almost too easy. I’m always scared I’m going to burn it or overcook it, but I don’t. Either I’m awesome, or it’s just fool-proof. Probably both. They’re forgiving. They accept just about anything into their eggy interiors. The combinations are virtually endless. I’ve been on a chorizo kick lately [again, thanks Spain] so that’s what I gravitated towards — a subtly spicy chorizo that’s more flavor than heat, a whole sautéed onion, and wilted spinach for color. Green onions were tossed on last minute and there may have been some parmesan grated over the top. It was really delicious.


  • 1/2 lb chicken chorizo
  • 6 eggs
  • 1 medium onion, sliced
  • 2 cloves of garlic, minced
  • 1 cup frozen spinach
  • Green onions, optional
  • Shredded cheese and/or hot sauce for serving


Heat an oven proof skillet on medium heat. Brown the chicken chorizo, breaking it up into little pieces. While it cooks, whisk together the eggs in a bowl. Season with salt and pepper.  When the chorizo finishes cooking, remove from the pan and set aside. Leave the grease in the pan and add the onion and garlic. Stir often so the garlic doesn’t burn. After the onion softens, it’ll be about five minutes or so, add the spinach and chorizo to the pan. Stir to incorporate everything before pouring the egg mixture. Tip and tilt the pan as necessary to get egg to cover the whole pan. Don’t touch anything and let the bottom cook for 2-3 minutes. Turn the broiler on. Place the whole pan into the oven and broil for 3-5 minutes. The top should be completely set and starting to brown a bit. Remove from the oven and let it cool for a few minutes before slicing. Sprinkle with green onions and cheese before serving.

Chocolate Sweet Potato Green Smoothie

My friends at NuNaturals have been hard at work making even more sweetening options for your sugar-free arsenal. They were more than generous to send up some new goodies for me to try out. I am particularly in love with the NuStevia Cocoa Syrup. The go-to is always going to be smoothies with their stuff. I just don’t eat too many things that require sugar or a substitute of some kind. There is a new baking blend that you’ll see at some point. I’m just debating what needs baking.

The chocolate syrup is just that — chocolatey and sweet. Perfect for drizzling on ice cream, in small doses because it does have that powerful stevia sweet, or making a mug of hot chocolate [in summer…that’s normal right?]. The texture is silky, the cocoa very even handed, and it blends really well. The bottle it comes in makes for easy use too. I have yet to see it start to get clogged, which is more than I can say for a bottle of Hershey’s.

This smoothie not only utilizes the new chocolate syrup [so good!], but hemp hearts. I thought I’d try something new in my quest for added protein and omega 3’s. They smell earthy right out of the bag, but blend right into the green smoothie. I haven’t been able to get many ripe bananas, and I’m impatient, so I switched to sweet potato to give the smoothie some heft and some sweetness. The frozen little cubes in the freezer section are easily blended in the Vitamix. You could steam up some fresh ones too if you’re so inclined.

This is chocolatey and only a little sweet. The oats and vegetables bring down the sweetness, which is just fine with me. I’ve been downing one of these every morning for a few weeks now. It’s just that easy.


  • 1 cup almond milk
  • 1/2 cup rolled oats
  • 1 heaping tablespoon hemp hearts
  • 1 tablespoon flaxseeds
  • 1 teaspoon NuStevia Cocoa Syrup or more if you want it sweeter
  • 1/3 cup frozen spinach
  • 1/4 cup frozen sweet potato cubes
  • 1/2 teaspoon cinnamon
  • Water, as needed for consistency


Layer in the smoothie ingredients in the order above before blending until smooth.

Eggs and Roasted Asparagus over Polenta

The highlight of the weekend [besides seeing the lovely Lanny] was definitely stumbling upon an Italian ceramics warehouse [new espresso mugs, saucers, and a spoon rest] and finishing up SPQR. I read it cover to cover, and actually love it more for the wine information than the recipes. Don’t get me wrong, I’d gladly eat anything made from the book [squid ink linguine with braised squid, sea urchin, broccoli crema, and pan grattato please], but I am not going to be making a lot of it any time soon. The knowledge dropped on the wine was pretty expansive by region, but not super overwhelming. I like to think I’m pretty good with the Piedmonte and Tuscan regions, but that’s about it. There is the rest of the country to consider [trying to get back in 2014 for Southern Italy]. There are so many grapes, so many varietals, so much to be tasted. Did I start a list of wines to try on my phone so I can check the store next time I’m there? Absolutely. 

The rest of the weekend was pretty dang incredible. It’s culminated into one lazy Sunday, a batch of brownies cooling from the oven, and a bottle of wine about to be opened. I’d like to see the Timbers win on the road, too. That’d make it all a little sweeter. I’m eating brownies either way.

As expected I didn’t make a single meal at home this weekend, except for putting some cheese and charcuterie on the board. Sometimes that’s just not in the cards, and that’s totally okay. Pork cheeks, chèvre and strawberry-rhubarb jam ice cream, breakfast burritos, and a deli cobb salad with huge chunks of pastrami aren’t the type of things I make. I’ll gladly outsource.

I did make this for breakfast one weekend, though. It’s so, so easy. I’m convinced it takes just as long as it does to toast some bread, which I absolutely wasn’t feeling with my eggs. Living across from the fridge has serious perks. I can get local eggs, fresh asparagus, and a block of polenta in about the time it takes for my broiler to heat up. This really doesn’t take a whole lot of cooking; it’s more like assembly [except for the eggs]. If I hadn’t been so lazy, I’d have poached, but I just fried the egg so I got the oozy yolk any-damn-way.

Inspiration: Happyolks


  • 4-6 eggs [I had two, Andrew had three]
  • 1 bunch of asparagus, thick stalky ends trimmed off
  • 1lb tube of premade polenta [told you I was lazy]
  • 1/2 cup chicken broth or water
  • 1 tablespoons olive oil
  • salt
  • pepper
  • pecorino romano
  • parsley, chopped fine


Turn the broiler on high. Toss the asparagus on a bowl with a tablespoon of olive oil, salt, and pepper. Make sure every piece is coated. I like to use my hands hear just to get it over with. Arrange them in a single layer on a baking sheet. Broil in the oven for 5-7 minutes until the ends start to char. Set aside.

Cut the polenta into slices or cubes and toss it in a saucepan with 1/4 cup of broth and a healthy pinch of salt and fresh cracked pepper. Heat it on medium high heat and stir to incorporate. As it heats, it’ll breakdown and absorb the water, smoothing it’s consistency. I ended up adding almost another 1/4 cup to get it to a thick paste. Add more water or broth if you’d like it thinner. Shave a bit of pecorino in there to melt as it cooks down.

Fry or poach your eggs to your degree of doneness. Arrange on a plate with the polenta first, topped by 1/3 of the asparagus, followed by 1-2 eggs. Top with the parsley and more shredded pecorino.


Creamed Leeks with Scrambled Eggs

I picked up a copy of SPQR: Modern Italian Food and Wine at the library. It makes me miss Italy so much. It makes me want to drink wine ALL THE TIME. It makes me wish I had access to things like rabbit liver and a pasta machine. I love really pretty cookbooks so much. They serve my coffee table proud. It helped inspire another lovely evening of Pinot Noir Reserve, prosciutto, a garlic romano baguette, pecorino romano cheese, robiola di langa due latte cheese, some sweet peppers and castelvetrano olives. Hea-ven. Eating like that never gets old. 

Spring is here which means one thing: I’ll start talking about going to the farmers market and go maybe twice. You know it’s going to happen. I’d like to hope I’ll go more than that, but I’m going to be realistic and not set the bar too high. Then I’ll impress myself. My Saturdays are sacred, y’know? They’ll start a Wednesday market by my office here soon, but that’ll cut into my gym-time. Priorities.

I did already go once a over Easter weekend to pick up the lamb, some eggs, some small potatoes, the most beautiful radishes I’ve ever eaten, and some leeks. I had been waiting for this moment ever since I’ve had my hands on The Sprouted Kitchen. This has to be one of the first recipes I fell in love with. I think it was its simplicity, yet taking a meal I love [breakfast] and elevating it to a classy new standard by implementing some slow cooked, creamed leeks. I was also intrigued by the method of cooking scrambled eggs that I most definitely didn’t master. I am impatient in the kitchen. Believe that.

I really, really wish I would have had real milk and not coconut milk for this one. It made everything far too sweet, despite using unsweetened coconut milk. It wasn’t bad, but just not what I was feeling for breakfast. I’m hardly ever a sweet person [unless it’s the savory french toast at Radar smothered in real maple syrup]. They’re absolutely worth making though. I love leeks. I’ve only been loving on them in the last few years. I never cook with them enough. I can’t get enough. Pile these leeks and eggs onto a piece of bread. Seriously.

Inspiration: The Sprouted Kitchen

Ingredients [for two]

  • 5 eggs
  • 5 tablespoons milk
  • 3 large leeks, white and light green parts cleaned, cut in half lengthwise, and sliced into half moons
  • 1 tablespoon unsalted butter
  • 2 teaspoons coarsly chopped tarragon leaves, plus more for garnish
  • 1/2 teaspoon olive oil


Whisk together the eggs and one tablespoon of the milk until smooth and light. You really won’t feel any tension as you whisk.

Heat the butter in a large pan over medium heat. Add the leeks and a little bit of salt, stirring occasionally until the leeks are starting to brown. It should take nearly 15 minutes. Add the remaining four tablespoons of milk and tarragon, cooking it until the leeks soak up all of the milk. Turn off the heat and set them aside.

In a large nonstick pan, heat the olive oil on medium low. Whisk the eggs one more time before tilting the pan and letting the oil pool at the bottom. Pour the eggs directly into the oil before leveling out the pan. Leave the eggs alone and let them cook. When the bottom starts to set, push the cooked parts toward the center of the pan; the uncooked parts will run out and fill in the empty space. Keep doing this until the eggs are almost completely cooked. Turn off the heat, season with salt and pepper, and flip them one or two more times to finish cooking any remaining parts. Transfer the eggs to a plate with the creamed leeks and some toast.

Spiced Oat Pancakes

This morning was a breakfast fail, but I don’t care at all. It was too perfect of a morning to let it be ruined by it. The weather was cold but sunny. I was up by 8am. Roma and I laid in bed for nearly an hour, just relaxing, followed by a cup of blueberry tea while she searched for chased the sun. I was attempting to make some waffles, but I really have yet to make ANY good waffles with my waffle maker [user or machine? I can’t tell]. It’s why I stick to pancakes. I don’t know why I thought this time would be any different, but I had to try. I still ate them in their mushy, mangled glory. The batter was good at least?

Laziness continued [and is continuing] on for the rest of the day. A walk to the dog park. A walk to the grocery store. Dog hair removal. Lots of music. Coconut bread in the oven. Reading. I like it.

So these pancakes I made a few weeks ago that were far superior to the waffles of this morning. These are the pancakes that finally inspired me to buy some maple syrup. The texture is pretty dense and cake, not your light, fluffy stuff. I liked them, though. The cinnamon, nutmeg, and ginger are a flavor combination I can hardly say no to, even as we begin spring. That must explain why I had pumpkin green smoothies last week.



  • 1 1/2 cups rolled oats
  • pinch of salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 egg, lightly beaten
  • 1 cup coconut milk
  • 1/2 teaspoon vanilla extract


Run the rolled oats in your blender or a food processor to turn it into flour. No need to buy anything special. Pour the flour into a medium sized bowl. Whisk in the remaining dry ingredients.

Measure the milk in a large measuring cup. Whisk in the egg and vanilla until smooth. Pour the milk mixture into the dry ingredients. Stir gently until combined.

Heat a large skillet on medium heat. Spray with oil or 1/2 tablespoon of butter. Pour about a 1/4 cup of the batter into the pan. Let it sit and sizzle until bubbles form across the body of the pancake and the edges dry out. Flip. Continue until the sizzling has mostly stopped.

Keep warm in an oven or eat as they come off the pan. Drizzle with syrup and a sprinkle of coarse sugar.

Huevos Rancheros

Another amazing, ‘not a date‘ with Jenny for the books. Has it seriously been since June, Jenny? Wow. We went to The Woodsman Tavern. I’m in love with the space. Dark. Brick. Kinda old school country, but not in a western kind of way. All I can say is cedar-steeped Campari, domestic ham plate, brussels and sunchokes with anchovy vinaigrette, the best grilled pork chop, and meyer lemon cream pie. Holy freakin’ delicious. Go there. Take me. Thanks.

Sometimes I need something other than an egg sandwich on the weekend. That’s usually the go-to in the house. If I’m eating breakfast out, I’m getting the craziest thing on the menu, so those middle of the road breakfasts are the things that miss my affection. That’s unfortunate. There is so much good breakfast food, it’s hard for a girl to choose.

Huevos rancheros are definitely not something I’d order when I’m out, and I really don’t have a reason. Maybe it’s because I don’t usually think Mexican food when I think breakfast [unless it’s a breakfast burrito from Gonzales Taqueria]? Maybe it’s because I don’t see them a lot on menus? They’re good, though. I mean, is it really possible to have a bad one? It’s a simple combination of flavors coming together on a crunchy tortilla. The star of these huevos is the black bean mash. I’m a sucker for refried black beans, and these are just like it, only not fried. Bacon grease doesn’t hurt either. 

PS – I paid $2 for this avocado by the way. I wept.

Inspiration: The Sprouted Kitchen Cookbook – Pg. 28


  • 1 can of black beans, rinsed and drained
  • 1/4 cup greek yogurt or sour cream
  • 2 green onions, green and white parts sliced
  • 1 teaspoon ground cumin
  • salt and pepper
  • 4 slices cooked bacon, chopped
  • 6 small corn tortillas
  • Olive oil for brushing or spraying
  • 1 tablespoon butter [unless you kept your bacon grease]
  • 6 eggs
  • White cheddar cheese, shredded for topping
  • 1 avocado, peeled and sliced
  • cilantro and lime for serving


Warm the beans over low heat in a small sauce pan. Add about 1/4 cup of water and the greek yogurt/sour cream. Mash the mixture with a fork or potato masher. Puree if you’re feeling saucy. Add the bacon and taste for additional salt and pepper.

Turn the broiler on high. Spray or brush the tortillas with olive oil on both sides. Place the tortillas in the oven, watching them and flipping them as they brown. When they are lightly browned on each side, remove them from the oven and set aside.

In a large frying pan, melt your butter if you didn’t use the bacon grease. Gently break the eggs in the pan and cook to your desired level of doneness. Build your tostada with the tortilla + a nice layer of beans + egg + cheese, avocado, and cilantro. Use hot sauce and lime to your hearts content.

Sour Cream Pancakes

We cracked open a bottle of wine we bought in Italy for no real reason other than we could. It’s from Celli, a winery in Bertinoro. It was their Solara, which is made from the Albana grape. The flavor is sweeter, with a honey-like consistency and color. It’s not quite a dessert wine, with more acid to balance out the sweetness.

It was love at first sip at the winery, but the first bottle that was opened a couple months ago wasn’t very good at all. Very bitter. I didn’t know if it was just a bad bottle, or my taste buds were just reveling in my first Italian winery on the tour. It could happen. Thankfully after letting this bottle breathe a little bit, it just like I remember it. Fingers crossed the rest of the bottles have equally good luck.

I really have no idea what this has to do with pancakes. I wouldn’t have any qualms drinking wine with these pancakes, though. Classy with a capital C. That’s me.

These pancakes are the pinnacle of all pancakes I’ve ever made. I wasn’t kidding when I said I was a waffle kid at heart who somehow only makes pancakes. The sour cream creates the perfect consistency for these pancakes. For once I didn’t almost burn them or leave them raw in the middle. They take no time to whip up, like most pancakes, so they’re perfect for that impatient starving frenzy where I’m close to just standing with the fridge open eating olives and cheese and mustard straight from the bottle. Yep.

The sour cream virtually disappears in the flavor, leaving only a hint of tartness behind with the smooth texture of the pancake. It’s not every day I have a container of sour cream in my fridge, but I’m glad I did.

Inspiration: Smitten Kitchen


  • 7 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • butter


Heat a cast iron skillet over medium-low heat. While it gets hot, whisk the dry ingredients together in a bowl. Add the sour cream and stir until just mixed. In a separate bowl, whisk the eggs and vanilla together before folding into the batter. Do not overmix.

Heat a tablespoon of butter in your now hot skillet, when it’s melted pour batter into the pan in 1/4″ increments. Once the batter starts to bubble and the edges dry out, flip. Let it cook another couple of minutes. If you are serving them as you go, that’s peachy. Otherwise, set your oven to it’s lowest setting and keep a plate of them in there while you make the whole batch. I tried this, but didn’t love it. They’re such moist pancakes that some started getting soggy.