Sour Cream Pancakes
- 3/4 cup all-purpose flour
- 1/4 cup quick-cooking rolled oats
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup sour cream
- 1 egg
- 2 tablespoons unsalted butter, melted
- vegetable oil
- Blueberry or other fruit syrup, warmed
- Fresh or frozen fruits or fruit preserves, optional (see note)
In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt, mixing well
In a large measuring cup, combine the buttermilk, sour cream, egg and melted butter. Using a fork, beat until well blended. Add the buttermilk mixture to the flour mixture and mix well with the fork or a whisk to form a smooth batter.
Place a griddle or large nonstick frying pan over medium-high heat. When a drop of water sprinkled on top skitters across the surface, lightly grease the surface with vegetable oil.
For each pancake, pour about 1/4 cup of the batter onto the hot surface; do not crowd the surface. Cook until little bubbles appear on the tops of the pancakes, 3-5 minutes. Using a spatula, turn them and cook on the second side until both sides are equally browned, 1-2 minutes longer. Transfer the pancakes to a platter and keep warm while you cook the remaining batter.
TO SERVE: Drizzle the pancakes with warmed fruit syrup, garnish with fruit, if desired, and serve at once.