Sunday Breakfast
When it’s not so hectic on the weekend, I try and make something special for breakfast on Sunday. That’s a time when we can all gather around the table, enjoy the food and catch up what’s happened during the past week or plan for upcoming activities.
An overwhelming favorite is my Buttermilk-Sour Cream Pancakes. They are simple to make and the buttermilk and sour cream ensures that they are light and delicious. I recommend cooking the pancakes on an electric griddle. That really expedites the cooking process, as I can make 3-6 pancakes at a time. Once a batch is cooked, I place them on a rimmed baking sheet in a 225 degree F oven to stay nice and warm until serving. If you don’t have a griddle, a skillet will work just fine, just takes a bit longer.
I serve them with a medley of fresh fruit, dusted with powdered sugar or with butter and warm, real maple syrup. If you have any leftover pancakes, I wrap them in plastic wrap and refrigerate. They can be heated in the microwave the next day for a quick breakfast!
Makes 15-20 pancakes
INGREDIENTS
2 ½ cups all purpose flour
¼ cup powdered sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 tsp pure vanilla extract
3 T unsalted butter – melted
PREPARATION
Whisk all the dry ingredients together in a large bowl. In another bowl, whisk buttermilk, eggs, sour cream, vanilla and melted butter. Combine the dry ingredients with the buttermilk mixture and mix well, however don’t worry about small lumps in the batter.
Heat griddle to approximately 400 degrees F and brush with melted butter or vegetable oil. Pour pancake batter by 1/3 cupfuls onto the griddle, spacing them about 2 inches apart. Cook until bubbles break the surface of the pancakes, about 3 minutes. Turn pancakes over and cook until bottoms are golden, approximately 3 minutes. Transfer to plate or warming oven. Repeat with remaining batter. Serve pancakes with fresh fruit, butter, maple syrup and/or powdered sugar.