Sometimes things just come together! We had weekend guests, a new griddle on our stove, a new pancake flipper and a supply of berries, plus some whole wheat flour from our nearby mill. Snooping through and combining recipes with our own favorite flavors (maple syrup) and methods resulting in these very tasty pancakes. We loved them!
Whole Wheat Sour Cream Pancakes with Blueberries, Strawberries and Whipped Cream
1 cup whole wheat pastry flour + 1/2 cup all-purpose flour, sifted
3 Tbsp sugar
1 Tbsp maple syrup
1 tsp lemon zest (optional but delicious)
2 tsp baking powder
1/2 tsp sea salt
1/2 cup full-fat sour cream
3/4 cup milk
2 extra large eggs at room temperature
2 tsp pure vanilla extract
2/3 cup fresh blueberries (frozen would be fine too)
3 - 4 strawberries, chopped, plus extras for garnish
canola or other quality vegetable oil for griddle
3/4 cup whipping cream
2 Tbsp flavoring for cream: sugar, maple syrup or liqueur
butter for topping pancakes (optional)
Whisk together the flour, sugar, baking powder, zest and salt in a bowl. In another bowl combine sour cream, milk, eggs, vanilla extract and maple syrup.
Add the wet ingredients to the dry ones and mix until just combined. Don't overbeat! Lumps are your friend.
Next time, I'll try 1/4 cup. The bottom should be golden. We invested in this great pancake flipper on a whim and we love it.
Flip the pancakes over and cook for another minute or so until they are nice and brown.
Stack 'em high. Serve with whipped cream and berry garnish if that suits you, or maple syrup and/or butter.
You can save any extras (again in a bag!) in fridge for a day or so or in the freezer. When you are craving pancakes, just pop a couple in the toaster.
TIP: make sure your baking powder is less than six months old or it won't perform as well. Are we the last people in the world to learn this?
This was a terrific warm weather brunch and we enjoyed it outside in the screened porch
Good-bye winter! Hello, berries!
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