sunday afternoon sour creme pancakes

© Jessie Kanelos

“So, what do you want to eat for lunch?”

“Je ne sais pas.”

“Scrambled eggs?”


“An omelette?”




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…

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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C has tapped the secret of scrambled eggs.  Not even just the secret of making them, but the secret revelation of what they can be.   I have never had the best pastime of scrambled eggs.  They have always been a bit lost.  Somehow the rich sensuousness of the yolk is lost in the technique.  The dowdy other-half to bacon.  More of a showcase of salt and pepper.  I have become arrogant in my omelet abilities and have always attempted scrambled eggs with the same high-heat, pan-moving treatment.  However, they are always too dry and half of the final product gets lost to the pan.  I love the instant gratification of eggs, but sometimes a little added technique and patience can reintroduce something so simple and satisfying!

Low and slow is the way to go!  Turn on the stovetop to its lowest setting.  Beat best-quality eggs with a splash of milk, a small drizzle of water, and a generous amount of salt and pepper.

Throw a hearty nob of butter into the pan, about one teaspoon per egg, pour in the eggs, and be prepared to stir!  Much like a risotto, these eggs need both affection and attention.  Keep stirring

Cooking the eggs at the lowest temperature creates smaller, silkier curds and a creamier, velvety final product. Once you can draw a smiley face on the bottom of the pan, BRAVO!  You are almost there.

Depending on the temperature of your stove, it can take anywhere from 5-15 minutes.  Keep stirring until they are just barely set.  When done right, they will have a a custard-like texture.  Serve with chopped chives and crème fraiche, or with a tranche of smoked salmon.  Serve them however you would normally serve scrambled eggs.  However, they do not need much more than a sprinkle of sel de fleur and a piece or two of toast to sop up all the delicious creaminess.  Or reunite these made-over scrambled eggs with their other-half, bacon.