After starting my own business in 2014 soon after my son was born, most nights and many weekends were spent at the studio leaving very little time for family meals. One weekend, I stumbled across this recipe for pancakes and after tasting this delicious recipe one time, we committed to making time for a family brunch on weekends! These pancakes are so moist and higher in protein than your average pancake due to the sour cream. Try to choose grass-fed dairy and local, pasture-raised eggs for this recipe if you can. One batch will make roughly 12-14 small pancakes and I have to make sure to get my fill before the boys gobble them up! It’s 100% husband and toddler approved!
Recipe Source: The Pioneer Women
Make and Taste 