Sour Cream Pancakes

By Coppermouse

Ingredients

• 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)

Preparation

Step 1

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.