Sour cream makes pancakes rich and fluffy, and they are full of crunchy granola and juicy blueberries. Amazing beyond words!
Pancake– 5 tablespoons (70 g) butter, melted– 1 cup (240 ml) milk– 1/4 cup (60 g) sour cream– 2 large egg– 1 tablespoons (15 g) granulated sugar– 1 teaspoon vanilla extract, or paste– 1/2 teaspoon salt, I use fine sea salt– 1 1/2 cups (200 g) all-purpose flour– 4 teaspoons (20 g) baking powder– 1 cup (100 g) granola, I use soft granola– 2 cups (340 g) fresh blueberries, both for the pancakes and for servingThe rest– Butter or oil for cooking– Maple syrup for serving
INGREDIENTS
Add melted butter to a medium/large mixing bowl from the microwave or heat. After cooling to lukewarm, stir in milk, sour cream, eggs, sugar, vanilla extract, and salt.
INSTRUCTIONS
STEP 1
Whisk by hand or on medium speed with a mixer until egg white ribbons are gone when lifted from the bowl.
STEP 2
Mix flour and baking powder in a smaller basin. Add this to the wet components and whisk gently until all flour is moistened and no dry spots remain. Lumpy is fine. Rest the mixture for 15 minutes.
STEP 3
Use a spatula to gently fold the granola. Heat your cast iron crepe pan over medium heat and lightly coat it with oil or butter.
STEP 4
Pour 1/4 cup (60 ml) batter into the hot pan, leaving space between pancakes. I prefer doing two at once.
STEP 5
Put a few blueberries on each pancake and cook for 2-3 minutes. Flip the pancake and cook for another 60 seconds until the other side is golden brown and bubbles develop on top.
STEP 6
The pancakes can be served directly on plates or on a baking sheet wrapped with aluminum foil to keep warm while you finish cooking.
STEP 7
Add fresh blueberries that didn't make the batter and lots of maple syrup to pancakes.