It is a rare occasion when pancakes are consumed in my house. My husband and I don’t have (human) children and we often steer away from carb and sugar heavy dishes (let’s be honest, if you’re going to have pancakes they’re going to be swimming in syrup). This being said, when we DO have pancakes, I make sure they are delicious! Serve these super fluffy pancakes with whipped cream, strawberries, and some maple syrup. (Also note this batter can be made up to an hour before use without having to add anymore baking powder).
Ingredients:--Makes about 1 dozen
2 ½ C Flour
2 Tbsp Sugar
2 Tbsp Baking Powder
1 tsp salt
2 C milk
¼ C Sour Cream
1 tsp vanilla
1 C fresh blueberries
¼ C melted butter (for cooking the pancakes)
In a large mixing bowl, stir together the dry ingredients.
In a medium mixing bowl, whisk the eggs. Then whisk in the milk, sour cream, and vanilla.
Add wet ingredients to the dry ingredients and stir until smooth. (Try not to over mix or the pancakes will be dense).
Heat a griddle over medium heat and use the butter to coat the bottom of the pan before spooning in batter. Once the pancakes begin to bubble, sprinkle in blueberries and continue cooking pancakes to your preferred brownness.