“So, what do you want to eat for lunch?”
“Je ne sais pas.”
“Scrambled eggs?”
“Non.”
“An omelette?”
“Non.”
“Pancakes?”
“Ouaaaaiiiiiis!”
This is usually what happens every Sunday morning on our way to the market. Today was no exception. We had some Franco-American friends expected for lunch. And pancakes were well-received from both parties. To spruce them up, I picked up some strawberries and mirabelle plums from the market, a nod to the fleeting summer. Mixed with some quartered figs, it was an unexpected accompaniment to our flapjacks. Like most things, just add bacon…
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Sunday Afternoon Sour Creme Pancakes
Time: 20 minutes
Yield: about 12 pancakes
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup oats
2 teaspoons baking powder
1 teaspoon salt
1/2 cup sour creme
3/4 cup milk, plus 1 tablespoon
2 eggs
1 teaspoon honey
1/2 vanilla bean, split and scraped
unsalted butter
1.) Stir together flour, salt, baking powder, and oats. In a separate bowl, mix sour creme, milk, eggs, honey, and vanilla bean. Fold wet ingredients into dry ingredients until just combined.
2.) Melt 1 teaspoon butter in a nonstick skillet over medium-low heat. Ladle in pancake butter, creating 3-4 pancakes. Cook 2-3 minutes until bottoms brown and bubbles form on top. Flip pancakes and cook for another minute until golden brown. Wipe out skillet and continue until all the batter is used. Serve with maple syrup, butter, and seasonal fruit.
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