Mother’s Day pancakes

With Mother’s Day approaching, the older I get, the more I realize how much I need mine. I know what its like loosing a father, and certainly don’t want to know about another parent. For most of us, our mother is the first person we tell our secrets to, the first person who teaches us a sense of style, and all the mysteries of being a woman.

I know my mother made a lot of sacrifice and did without so I could have things. I guess that’s what it’s all about, and again, as you get older, you understand. If you’re lucky enough to still have your mother, why not do something special for her? A mother’s first expression of love, is cooking.

My mother always worked a job but somehow managed to have dinner cooked every eve and a full breakfast on the weekends. It seemed as though she fixed a complete meal in a matter of minutes growing up and even had the dishes done. A feat I can’t master. Often on weekends, my mom would make do if there was anything we were lacking such as pancake syrup. She has a secret recipe of the best homemade pancake syrup. It’s rich and warm drizzled over fluffy pancakes and pats of butter fresh off the stove. A real treat and better than any store bought.

My mom may not be willing to give up that recipe just yet, but I will give you a great pancake recipe. This recipe was passed along to me from Amanda Mills. Amanda and I work together at my salon, and usually the subject of food dominates our conversations and she stands behind the statement, this will be the best pancake you will ever eat! Sounds good enough for me, and if you wanna treat your mom, it’s perfect for her! If you have a recipe you would like to share, email

Country Woman Pancakes


1 c. sour cream

7 tbsp of all-purpose flour

2 tbsp sugar

1 tsp baking soda

1/2 tsp salt

2 whole large eggs

1/2 tsp vanilla extract

Butter for frying and serving


In small bowl, whisk together eggs and vanilla, set aside. In separate bowl, stir together flour, sugar, baking soda, and salt. In medium bowl, stir together sour cream with the dry ingredients until just barely combined, ( don’t overmix). Whisk in egg mixture until just combined. Heat griddle over medium-low heat and melt some butter on the pan for frying. Drop batter by 1/4 cup servings onto the griddle, cook on the first side until bubbles start to form on surface and edges start to brown. Flip to the other side and cook for another minute. (Pancakes will be on the soft side) Serve with pats of butter and pancake syrup.