created: 2004-07-19 15:46:09
I've made a lot of pancakes in my day. I've tried them with buttermilk, powdered buttermilk, clabbered milk, yeast, and other things. This recipe uses sour cream, and it is the best I've ever made. The recipe is courtesy of Nancy Suppes who runs the Hichborn Inn in Camden, Maine. I have shamelessly editorialized it.
1 cup unbleached all-purpose flour 3 teaspoons baking powder 2 tablespoons white sugar 1 egg 1 cup milk 1/4 cup sour cream 1/2 teaspoon vanilla 2 tablespoons butter, melted blueberries Mix the flour, baking soda, and sugar together in a bowl. (Sift them if you have the patience for that sort of thing in the morning. I don't.) Vigorously whisk together the egg, milk, sour cream, and vanilla in a separate bowl. Pour wet ingredients over dry ingredients and stir to combine. Mix in melted butter. You don't need to butter the pan when cooking these if you have a good non-stick one, but what does "need" have to do with it really? Drop the blueberries onto the pancakes while the first side is cooking. If you can't get local blueberries, use frozen ones, but rinse the frozen ones thoroughly before using them to get the ice off. You can use non-fat sour cream and low-fat milk if you want to and they will still be good.