Wednesday, December 14, 2011
Blueberry-Sour Cream Pancakes
I've said before how much The Kid loves pancakes. I'm a big fan of pancakes, too. They're made with stuff already on hand, take minimal effort, and are even good the next day. My Buttermilk Pancake recipe is a good one, but sometimes you've got to mix things up a bit. These pancakes are heavy-duty enough to hold up to the blueberries, but still light and fluffy.
These are great, hearty pancakes. You could replace the blueberries with bananas or gently-cooked apples. Or replace the sour cream with yogurt (try flavored yogurt!) These are great, filling, fresh pancakes that your family will fall for immediately.
Recipe: Blueberry-Sour Cream Pancakes
2 c. flour
1/3 c. cornmeal
4 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. sour cream (or yogurt)
3/4 c. milk
1 tsp. vanilla
1/2 c. blueberries (fresh or frozen)
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
In a smaller bowl, combine sour cream, milk, eggs, and vanilla. Whisk until smooth. Pour wet ingredients into dry ingredients, stirring until just combined.
Cook pancakes on a hot, lightly-greased griddle. Pour batter and then place blueberries on pancakes. Flip when pancakes begin to bubble in the center. Pancakes are cooked when the middle begins to puff.