Good Morning Folks!
It’s Monday! And cloudy! And I may or may not be doing a rain dance so we can get a good soaking of rain. It’s been stupid hot here. Like, 42 degrees Celsius with the humidity kind of hot. Just gross! So keep those fingers crossed for some rain and some cooler temps for us mmmkay?
Now on to the pancakes! Generally, I keep things pretty low carb/paleo/keto but my husband is a carboholic. Totally denies it, but it’s a fact. Also, he was a self-proclaimed pancake hater. Lies. All lies. It’s flour, sugar, and eggs cooked in butter, that shit’s delicious. It would make me feel like garbage but there’s no denying that pancakes are phenomenal when done properly! And boy are these done properly.
These pancakes are slightly sweet, moist, and oh-so-fluffy. They have completely converted that self-proclaimed pancake hater and he actually requests these on a regular basis. Plus, these pancakes have normal ingredients. I mean, do people really buy buttermilk?
So let’s get our ingredients together:
1 cup organic AP flour
2 tsp baking powder
2 tbsp organic cane sugar
pinch of sea salt
Whisk all the dry ingredients in a large bowl to incorporate and then form a well in the centre for the wet ingredients.
1/2 cup sour cream
1/2 cup whole milk or cream
1 egg, lightly beaten
2 tbsp light oil (I use an organic avocado oil)
1 tbsp vanilla extract (I use my homemade vanilla)
Whisk all the wet ingredients together until they are thoroughly combined and the pour into the prepared well in the dry ingredients.
NOW LISTEN UP - this is where technique will make or break your pancakes. Using a spatula, gently FOLD your pancake mixture until no dry flour is visible. It will have lumps! Put the spatula down and walk away from the batter. Your quest for uniform batter will leave you with tough, dumpster-fire pancakes. Just walk away and let the batter rest for five minutes.
While your batter is resting, let’s talk cooking techniques. You’re going to want a pan/griddle that can accommodate a lid. Partially covering these pancakes as they cook allows them climb sky high and leaves you with tender, fluffy pancakes! Definitely worth it! Also, your stove should be on a low/low-medium heat. Do not even come at me with high heat for these beauties. You will end up with burnt outsides and raw dough in the centre. Gentle cooking is the key here!
Once your batter has rested for five minutes (see all the air bubbles?), place a couple teaspoons of butter in your skillet. Once the butter is melted, drop 1/4 cup worth of batter for each pancake. If fruit is your game, feel free to sprinkle berries etc onto the cooking batter. Partially cover with the lid and let cook on the first side until the bottom is golden brown and the top has bubbles starting to pop. Flip your pancakes, and partially cover again. The second side cooks faster, so don’t go too far! When your second side is golden brown, transfer to a plate and top with your favourite pancake toppings!
Makes 10 - 3-4” pancakes!