Holy crêpe! Pancakes are great!
In honor of National Pancake Week, we hit the griddle with specialty flapjack recipes from ModCloth fans. Check ‘em out after the jump.
Allison of A Tasteful Garden was nice enough to share her amazing Sour Cream Pancakes. These fluffy delights, featured above on the Dining Miss Daisy Serving Set, are dressed with sliced almonds and Blueberry Maple Syrup from Natalie’s Killer Cuisine. Here’s how to make ‘em!
A Tasteful Garden’s Sour Cream Pancakes
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces sour cream
- 1/4 cup milk
- 3 tablespoons melted butter
- 1 large egg
- In a large bowl, shift or gently whisk together the dry ingredients and set aside.
- In a smaller bowl, mix the wet ingredients until smooth.
- Forming a well in the dry ingredients, slowly fold in the wet mixture until just moistened. Do not overmix! Your batter should be thick and lumpy.
- Let batter sit for 10 minutes. While it settles, you can begin preparing Natalie’s Blueberry Maple Syrup below.
- Preheat your griddle or large frying pan at medium heat and coat with butter or your choice of cooking oil.
- Pour about 1/4 cup of batter for each pancake on the hot griddle or pan.
- Once bubbles start to form, flip the cakes to brown on the other side.
Natalie’s Killer Cuisine’s Blueberry Maple Syrup
- 1 1/2 cup of maple syrup
- 1 cup of fresh or frozen blueberries
- Combine berries and syrup in a medium-sized saucepan at medium heat
- Allow to simmer for about 15 – 20 minutes, stirring occasionally
Be sure to also try Natalie’s Whole Wheat Pancakes, Nibbledish user Emily’s Cornmeal Griddle Cakes, or this veganized version of classic ‘cakes. (For vegan cooks, Isa Chandra Moskowitz’s book Vegan with a Vengeance features wonderful specialty vegan pancakes and these cooking tips: 1) Never overmix your batter. There should be lumps. If you overmix, your pancakes will be rubbery. 2) Let the batter sit for 10 minutes to overnight (covered in the fridge). The flour’s gluten needs time to work its magic. Letting the batter settle after mixing makes a fluffier flapjack. 3) Apply a fresh coat of oil to your griddle for each new batch. This will keep your ‘cakes from burning.)
One last tip — ENJOY EVERY PANCAKE!
Are you doing anything special for National Pancake Week?