Friday, June 3, 2011

Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

Yield: serves 4
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
2 eggs, separated
1 cup sour cream (you can substitute plain greek yogurt)
2/3 cup milk
4 tablespoons unsalted butter, melted and cooled
8 ounces blueberries (fresh or frozen)

Sift the flour, baking powder, salt, and sugar together into a bowl. Separate the egg whites and beat them until soft peaks form. Set aside. Put the egg yolks, sour cream, milk, and cooled melted butter into a another bowl and beat well. Add the flour mixture to the egg yolk mixture and beat until smooth. Gently fold in the egg whites, then fold in the blueberries. Be careful not to over-mix (a few lumps is ok).

Heat a griddle or skillet (lightly greased or sprayed with cooking spray) over medium heat. Reduce the heat slightly. Pour about 3 tablespoons of batter onto the griddle and cook for 1-2 minutes until small bubbles begin to appear on the surface and the underside is golden brown. Turn them over and cook on the other side for 1 minute. Transfer to a plate and keep warm until all are cooked.

Serve with maple-pecan syrup.

*Maple-Pecan Syrup
4 ounces pecans (halves or chopped)
1 cup maple syrup
4 tablespoons unsalted butter

To make the syrup, spread the pecan over a baking sheet and cook in a preheated oven at 400 degrees for 5 minutes or until lightly toasted. Heat the maple syrup in a small saucepan and simmer gently for 3 minutes. Remove from the heat and stir in the toasted pecans and butter

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