Note from the Chef: This recipe has evolved at our house over the years and has spread far and wide. We have served these pancakes to people from all around the world and they always have seconds. They are great served with maple syrup or heaped with sweetened strawberries and piled high with whipped cream. Add fresh blueberries to the batter or serve them with Blueberry Sauce (below).
Sour Cream Pancakes
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. sugar
- ½ tsp. salt
- 2 eggs, slightly beaten
- ½ cup sour cream
- 2 cups milk
- In a large bowl, mix together flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, mix the eggs, sour cream and milk. Beat well with a wire whisk.
- Pour the milk mixture into the dry ingredients and beat with the wire whisk until the batter is fairly smooth. A few small lumps won’t hurt the pancakes.
- Heat a greased griddle or heavy frying pan over medium-high heat. Pour batter onto the hot griddle and cook until the top is bubbly and the pancake is slightly dry around the edges. Turn and cook on the other side until just golden brown.
- 2 cups blueberries, fresh or frozen
- ½ cup white sugar
- 2 tbsp. butter or margarine
- ¼ tsp. nutmeg
- 1 tbsp. lemon juice
- In a saucepan, mix blueberries, sugar, butter and nutmeg. Bring to a boil and simmer for five minutes. Add lemon juice and serve. Extra sauce can be stored in the refrigerator. Also good with waffles, or cold, over ice cream!