Welcome the Morning with Blueberry Sour Cream Pancakes
Wednesday, January 25, 2012 at 1:00AM 
By Lori Powell
Finally snow! Yes, I welcome the white stuff but have to say part of the excitement is because I have a new snow blower. This storm only left us with about three inches, so it wasn’t exactly snow blower worthy. I got my exercise the old-fashioned way, with a snow shovel.
Having finished the deed leaves you invigorated and hungry. I felt I earned an all-American breakfast consisting of my own chickens’ eggs (scrambled) with a couple of slices of Applegate Farms Organic Sunday Bacon (my fave) and some fresh blueberry pancakes.
I love a couple of pancakes at breakfast time, just so that I can drizzle them with liquid gold, maple syrup. Make sure it is the real stuff since there is nothing else like it and it is worth the extra cash. This amazing condiment adds the perfect sweet touch to not only dessert, but to savory dishes as well, in place of the plain old sugar.
Maple syrup comes in several grades; the darker the color the deeper the flavor:
- Grade A in Light, Medium or Dark Amber
- Grade B (my fave) which is the darkest bursting with rich maple flavor.
Some consider Grade B to being the best for cooking but it is my favorite for everything. The choice depends on your personal taste buds. The decision is similar to what chocolate you like: milk, semi-sweet or dark.
The making of maple syrup is one of those amazing processes that would take me too long to explain here, but is drawn from a sugar maple tree that takes about 40 years to reach the proper size for tapping. Vermont Maple Syrup has a great website that explains the process and includes nutritional and cooking information that I find useful.
I have a Sugar Maple tree that is 160 years old in front of my house. I have been tempted to tap it but I’ll leave that to the professionals. The tree was one of the main reasons I bought the house…it is majestic. Come spring, I have to be careful and not park my car under it as the tree will release sap and it’s not particularly easy to remove.
Please enjoy the following pancake recipe. Just don’t forget the good stuff – real maple syrup!
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Blueberry Sour Cream Pancakes
Serves 2
These are the best pancakes I have ever eaten...delicate and moist inside with a bit of tang from the cream and then studded with sweet blueberries. It’s the perfect foil for maple syrup!
½ cup all-purpose flour
1 ½ teaspoons sugar
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup sour cream or crème fraîche
5 tablespoons whole milk
2 tablespoons unsalted butter, melted, plus more for skillet
1 large egg, beaten
½ cup fresh blueberries
Whisk together flour, sugar, baking soda and salt in a medium bowl.
In another of bowl, whisk together sour cream, milk, 2 tablespoons of the butter and half the beaten egg. Add to flour mixture stirring until just combined.
Brush a large non-stick skillet or seasoned cast-iron griddle with some butter over medium heat until hot. Working in batches if necessary, drop batter by 2 tablespoons to form about 6 small pancakes.
Cook until bubbles form on top and undersides are golden brown, 1 to 2 minutes. Sprinkle tops with blue berries and flip with a spatula until golden brown on bottom, about 1 minute more. Keep warm, covered in a baking dish in a 350° F. oven until ready to serve.
Serve pancakes layered and adorned with a drizzle of maple syrup and some more blueberries if desired.
Accompaniments:
Real Maple Syrup from Brown Family Farm, Vermont Maple Syrup, Russel Farms, Lyonsville Sugarhouse, Coombs Family Farm Organic Maple Syrup, extra blueberries, whole grain toast
Tips: to make these pancakes lighter, use low-fat sour cream, 2% milk and cut the butter in half.
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