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sour cream pancakes

I love pancakes, you might even say I’m a bit obsessed with them.  I’d stopped trying out new recipes for a while now – I felt that I had reached pancake perfection with my buttermilk pancakes.  Then today I had some left over sour cream in my fridge and wondered what it would be like in pancake batter.  Turns out it’s pretty darn good.  I think these actually came out thicker and more fluffy than my others, but somehow they’re super dense at the same time. It’s really a perfect combination.  They are paired up with this sweet and tart lemon blueberry sauce, it’s a bit lighter than syrup and the combination is oh so good.  They’re perfect brunch fare or great for a lazy weekend breakfast.

from: ben rayl, in copenhagen dk

sour cream pancakes with lemon blueberry sauce

By 06/30/2013

  • Yield : makes 8 - 10 pancakes, depending on size

Ingredients

Instructions

to make the blueberry sauce:

  • In a small glass or bowl, use a fork to mix the lemon juice and cornstarch together until creamy then set aside.
  • Toss the blueberries, lemon zest, sugar and water together in a medium sized saucepan.  Place the pan over high heat and bring to a boil.
  • Reduce heat to low, stir in the lemon juice/cornstarch mixture and butter, then simmer and stir until the sauce thickens slightly.  Remove from heat and cover, then set aside.

to make the pancakes:

  • In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
  • In a separate bowl, whisk the sour cream, milk, egg, vanilla, lemon zest and melted butter together,  then mix this into the flour mixture until combined.
  • Place a large, nonstick skillet over medium heat and brush with butter.  When the skillet is hot, use a 1/4 cup measuring cup to drop the pancake batter onto the skillet.
  • Cook until bubbles appear on surface and the bottom is golden brown then flip over and cook the other side for about 1 minute - place the cooked pancakes in a warm oven to keep warm.  Continue to lightly butter the skillet before cooking the next pancake.
  • Top with several spoonfuls of the blueberry sauce before serving.
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