Buttermilk-Sour Cream Pancakes

I have several good pancake recipes already, but the completionist in me wants to check off more recipes from our magazines and cookbooks, so I decided to try a new one today. I was intrigued by the use of both buttermilk and sour cream in the batter. Buttermilk is familiar, but the sour cream was a bit surprising.

The pancakes were good. The fluffiness was on par with my fluffy sourdough pancakes, but less fluffy than my default plain pancakes. Really I have no complaints with the recipe. But I probably won't be revisiting it for the simple fact that I can get similar results from my sourdough pancakes and I always have sourdough starter on hand whereas I rarely have sour cream (or buttermilk) in the fridge. That said, the recipe did come with several flavour variations and those I will revisit. I'll just use them with the sourdough batter rather than the sour cream one.

Blueberry Pancakes

Slightly adapted from Cook's Country April/May 2017

Ingredients

• 280g all-purpose flour
• 2 Tbsp. sugar
• 1/4 tsp. coarse sea salt, ground
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. buttermilk
• 2 large eggs
• 1/4 c. sour cream
• 3 Tbsp. unsalted butter, melted
• 1 c. blueberries

Directions

1. Combine flour, sugar, and salt.
2. Sift in baking powder and baking soda.
3. In a large measuring cup, combine buttermilk, eggs, sour cream, and butter.
4. Make a well in the centre of the dry ingredients and pour in the wet ingredients.
5. Mix briefly. There should still be some lumps. Set aside for 10 minutes.
6. Heat a pan or tawa over medium-low heat.
7. Add a very small amount of butter or oil to the pan/tawa.
8. Use 1/4 c. measure to scoop out some batter into the pan. Make 2 or 3 pancakes at once.
9. Cook for 2-3 minutes, then add ~1 Tbsp. of blueberries to each pancake.
10. Flip pancakes and cook for another 2-3 minutes.
11. Repeat cooking process until all batter has been used up. Add more butter/oil to the pan as needed.
12. Serve with butter, syrup, nut butter, or preserves of your choice.

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Variations

Apple-Cinnamon Pancakes

Ingredients

• 280g all-purpose flour
• 2 Tbsp. sugar
• 1/4 tsp. coarse sea salt, ground
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. buttermilk
• 2 large eggs
• 1/4 c. sour cream
• 3 Tbsp. unsalted butter, melted
• 2 apples, peeled and finely chopped
• 1 Tbsp. brown sugar
• 1/2 tsp. ground cinnamon

Banana-Walnut Pancakes

• 280g all-purpose flour
• 2 Tbsp. sugar
• 1/4 tsp. coarse sea salt, ground
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. buttermilk
• 2 large eggs
• 1/4 c. sour cream
• 3 Tbsp. unsalted butter, melted
• 2 bananas, quartered lengthwise and sliced thin
• 1/2 c. chopped walnuts, toasted

Cocolate-Coconut Pancakes

• 280g all-purpose flour
• 2 Tbsp. sugar
• 1/4 tsp. coarse sea salt, ground
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. buttermilk
• 2 large eggs
• 1/4 c. sour cream
• 3 Tbsp. unsalted butter, melted
• 1 c. semisweet chocolate chips (or chopped dark chocolate)
• 1/2 c. sweetened shredded coconut

Strawberry-Vanilla Pancakes

• 280g all-purpose flour
• 2 Tbsp. sugar
• 1/4 tsp. coarse sea salt, ground
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. buttermilk
• 2 large eggs
• 1/4 c. sour cream
• 3 Tbsp. unsalted butter, melted
• 280g strawberries, hulled and chopped
• 1 Tbsp. sugar
• 1/2 tsp. vanilla extract