Sour Cream And Buttermilk Pancakes Recipes

Steps:

• Combine flour, cornmeal, soda, baking powder, salt and sugar in mixing bowl.
• Separately, beat eggs with buttermilk and fold in sour cream and melted butter.
• Stir moist and dry ingredients together only enough to mix well.
• Do not over-beat.
• Cook as usual on griddle.

Steps:

• In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
• In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
• Let the mixture sit for 5 minutes at room temperature.
• After 5 minutes whisk or mix again.
• Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.

Steps:

• Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
• Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
• Serve pancakes immediately with butter and Blueberry Compote.

Steps:

• Make syrup:
• Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
• Make pancakes:
• Preheat oven to 200°F.
• Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
• Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
• Serve pancakes with warm syrup.

Steps:

• Generously grease a frypan or griddle.
• In a large bowl, mix the flour, baking powder, baking soda, salt and sugar (if you prefer a really sweet pancake just add in another tablespoon of sugar) together in a bowl.
• In another bowl whisk together egg, buttermilk, sour cream and melted melted butter until well combined.
• Add the buttermilk mixture to the dry ingredients; whisk/mix to combine.
• Fold in the blueberries.
• Drop about 1/4 cup (can use more batter if desired) onto hot frypan or griddle, and fry until underside is brown and the edges begin to bubble.
• Turn over pancake with a spatula, and continue baking for a couple of minutes.
• Top with sour cream mixed with brown sugar, or drizzle maple syrup or blueberry syrup over top.
• Delicious!