Sour cream makes pancakes rich and fluffy, and they are full of crunchy granola and juicy blueberries. Amazing beyond words!
INGREDIENTS
Pancake– 5 tablespoons buttermelted– 1 cup milk– 1/4 cup sour cream– 2 large egg– 1 tablespoons granulated sugar– 1 teaspoon vanilla extract or paste– 1/2 teaspoon saltI use fine sea salt– 1 1/2 cups all-purpose flour– 4 teaspoons baking powder– 1 cup granolaI use soft granola – 2 cups fresh blueberriesboth for the pancakes and for servingThe rest– Butter or oil for cooking– Maple syrup for serving
Step 1
Add melted butter to a medium/large mixing bowl from the microwave or heat. After cooling to lukewarm, stir in milk, sour cream, eggs, sugar, vanilla extract, and salt.
INSTRUCTION
Step 2
Whisk by hand or on medium speed with a mixer until egg white ribbons are gone when lifted from the bowl. Mix flour and baking powder in a smaller basin.
Step 3
Add this to the wet components and whisk gently until all flour is moistened and no dry spots remain. Lumpy is fine. Rest the mixture for 15 minutes.
Step 4
Use a spatula to gently fold the granola. Heat your cast iron crepe pan over medium heat and lightly coat it with oil or butter.
Step 5
Pour 1/4 cup (60 ml) batter into the hot pan, leaving space between pancakes. I prefer doing two at once.
Step 6
Put a few blueberries on each pancake and cook for 2-3 minutes. Flip the pancake and cook for another 60 seconds until the other side is golden brown and bubbles develop on top.
Step 7
The pancakes can be served directly on plates or on a baking sheet wrapped with aluminum foil to keep warm while you finish cooking.
Step 8
Add fresh blueberries that didn't make the batter and lots of maple syrup to pancakes.