Start Your Day With Sour Cream Pancakes

10/4/2013, 12:28 p.m.

Source: Casual Cuisines

of the World - Diner

Active Time: 20 Minutes

Total Time: 20 Minutes

Makes about sixteen 4-inch

pancakes; serves 4

These lighter-than-air pancakes are perfect for topping with seasonal fruits, such as blueberries, boysenberries or nectarines. Out of season, use well-drained frozen fruit or even fruit preserves. A little grated lemon zest sprinkled over the top at the last minute makes a fresh and tangy garnish.


3/4 cup all-purpose flour

1/4 cup quick-cooking

rolled oats

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup buttermilk

1 cup sour cream

1 egg

2 tablespoons unsalted

butter, melted

Vegetable oil

Blueberry or other fruit syrup warmed

Fresh or frozen fruits or fruit preserves, optional (see note)


In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt, mixing well.

In a large measuring cup, combine the buttermilk, sour cream, egg and melted butter. Using a fork, beat until well blended. Add the buttermilk mixture to the flour mixture and mix well with the fork or a whisk to form a smooth batter.

Place a griddle or large nonstick frying pan over medium-high heat. When a drop of water sprinkled on top skitters across the surface, lightly grease the surface with vegetable oil.

For each pancake, pour about 1/4 cup of the batter onto the hot surface; do not crowd the surface. Cook until little bubbles appear on the tops of the pancakes, 3-5 minutes. Using a spatula, turn them and cook on the second side until both sides are equally browned, 1-2 minutes longer. Transfer the pancakes to a platter and keep warm while you cook the remaining batter.


Drizzle the pancakes with warmed fruit syrup, garnish with fruit, if desired, and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.