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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.

INGREDIENTS

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)

DIRECTIONS

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.

TO SERVE:

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.