Sour Cream Pancakes with Seasonal Fruit
Delicious, creamy pancakes with a little tang.
Servings 4 servings
Ingredients
- 1 large egg
- 1 cup sour cream
- 1 tablespoon good quality honey
- ¼ teaspoon vanilla extract or 1/2 teaspoon vanilla paste (I love the paste!)
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- butter (for pan and for topping pancakes if desired)
- seasonal fruit of your choice, see suggestions in blog post above. If using apples or pears, I love them sautéed in a little butter and cinnamon. YUM!
- real maple syrup
Instructions
- Whisk together all wet ingredients, set aside. Whisk together all dry ingredients, fold dry ingredients into wet and mix well.
- Heat skillet or griddle to medium low. When pan is hot, add a generous pat of butter, using a spatula to spread as evenly as you can. Use a 1/4 cup measuring cup to scoop pancake batter into pan (leaving at least an inch of space between pancakes).
- Be patient, it will take 3-4 minutes for pancakes to bubble and turn golden on the bottom. When bubbles pop, turn pancake over and cook until golden and cooked through
- Remove from pan, spread with good quality butter, drizzle with real maple syrup and top with seasonal fruit!