Wednesday, 19 June 2019

Sour Cream Pancakes with Strawberry Maple Syrup

I made these a few times during the winter, using frozen berries for the sauce. And of course, you can replace the strawberries with other berries in season.

Perhaps it's because I rarely make pancakes these days, but I think these are awfully good pancakes - fluffy, with a bit of zing and tenderness from the sour cream. Yes, it makes them rich and special-occasion-ish, but then, pancakes are a special occasion.

2 to 4 servings - 8 to 12 pancakes
30 minutes prep time


Make the Strawberry Maple Syrup:
2 cups strawberries
1 tablespoon unsalted butter
1/3 cup dark maple syrup

Rinse, drain well, and hull the berries, cutting them up if they are large. Put them in a pot with the butter and syrup. Bring up to a boil then simmer until the strawberries are softened and starting to fall apart. Stir regularly. Remove to a jug or similar serving vessel. 

Make the Pancakes:
1 cup soft (pastry) whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
mild vegetable oil to cook

Meanwhile, measure the flour and mix in the baking powder and salt.

Break the eggs into a mixing bowl and whisk until blended. Whisk in the sour cream.

Heat a large skillet over medium-high heat, and pour in enough oil to cover the bottom thoroughly.

Whisk the flour into the eggs and sour cream until smooth, but do not over-beat.

When the pan is hot, spoon in the batter to form small pancakes - a tablespoon or small serving spoon will be the right size. Do not over-crowd them. Cook on each side until set and lightly browned; they should feel firm and slightly springy to the touch when done. Serve with the strawberry maple syrup, along with butter or a dab more of sour cream.




Last year at this time I made Radishes with Lime Juice, Chile, & Mint.

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