Saturday, August 24, 2013

Whole Grain Pancakes with Fresh Blueberry Sauce

Whole Grain Blueberry Pancakes
On Saturdays I try to make something outside of our normal routine which typically means pancakes or waffles of some sort.  I've made these pancakes a few times now.  They are quick to pull together and the texture is light and fluffy.

It's hard to believe the whole recipe only includes a limited amount of flour, but the end result is a soft, soufflé-like pancake.  Rather than topping these pancakes with the traditional pure maple syrup this morning, I opted to use the leftover Fresh Blueberry Sauce from the Blueberry Pancake Cupcakes I made earlier this week.

Whole Grain Pancakes with Fresh Blueberry Sauce
Makes about 8 pancakes


1 cup sour cream
7 Tbsp. white whole wheat flour
2 Tbsp. granulated sugar
1 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
1/2 tsp. vanilla extract
Butter, for frying and serving
Fresh blueberry sauce, for serving


In a small bowl, whisk together the eggs and vanilla.  Set aside.

In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt.  Add the sour cream and stir until the ingredients are just barely combined.  Whisk in the egg mixture until just combined.

Heat a griddle over medium heat and melt some butter in a pan.  Drop the batter by 1/4 cup servings onto the griddle.  Cook on the first side until bubbles start to form on the surface and edges are starting to brown.  Flip to the other side and cook until the pancakes are cooked through (about a half minute or so).  Serve with warmed fresh blueberry sauce.

Source: Pancakes slightly adapted from Pioneer Woman, Fresh Blueberry Sauce from Annie's Eats

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