An easy to make breakfast dish from scratch that lets you enhance flavors with any number of fillings or toppings.
Ingredients
1 C all purpose flour *
1 1/4 t baking powder
1/4 t baking soda
1 T sugar
1/2 C sour cream
1/2 C milk
1- 2 eggs **
2 T butter melted
Canola oil
Directions
Makes 6 pan cakes.
In medium bowl, mix dry ingredients and set aside.
In small bowl add sour cream, milk, and eggs whisk until combined.
Melt butter. (I use the microwave and 20 – 30 seconds. Better to use less time and couple rounds of microwaving to melt.)
Add wet ingredients and butter to flour mixture and gently stir. Do not over stir or you will have flat pan cakes. Dough should be lumpy. ***
Heat skillet on medium high. Lightly oil skillet with pastry brush with canola oil.
Add 2-3 tablespoons of batter for each pancake and cook until bubbles form. Turn and finish cooking. (If your pancakes are browning too fast, lower the heat.)
Wipe the pan between batches and coat pan with a little butter or light layer of vegetable oil. This keeps pancakes from blackening.
Repeat process until completed.
Serve immediately with warm maple syrup* with fresh berries on the side.
Notes:
* Can add couple tablespoons of what germ or flax seed, 1/2 – 1 C blueberries, apples and cinnamon, peanut butter or Nutella, choclate chips
** 2 egg batter will taste more eggy.
*** Dough is very thick.
Managing the pan during cooking helps to avoid overly dark or blackened pancakes. Strategies to try include remove pan from heat and let pan cool. Clean the pan between batches and redcoat pan with butter or vegetable oil. Lowe the heat and let pancakes cook a little longer.
My preference is real maple syrup or whipped cream and strawberries. The family also loves blueberry and chocolate chips.