It was one of those mornings.
The night before saw the family dragging into the house after a five hour drive, wanting nothing more than to unpack as quickly as possible and go to bed. Little thought was given to the fact that there was almost nothing in the house foodwise, since I don't like leaving a bunch of perishables when we are gone for more than a couple of days. Unfortunately, that meant there wasn't much to make for breakfast the next morning. We had . . . about 1 cup of milk on hand, one egg, 1/2 cup all-purpose flour, no cereal - not exactly fixings for a substantial breakfast. So I improvised and came up with these pancakes.
Sour Cream Whole Wheat Pancakes
3 TBSP butter, melted and cooled
3/4 cup fat-free milk
3/4 cup sour cream
1 egg
1/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 TBSP sugar
1. Preheat skillet on medium-low heat.
2. Whisk butter, milk, sour cream and egg together until smooth (I do this right in the measuring cup)
3. Stir together dry ingredients. Make a well in the center of the dry ingredients. Pour the wet into the well and combine. Don't overmix; it's okay if there are some small lumps in the batter.
4. Let the batter sit for 10 minutes for the whole wheat flour to absorb some of the liquid.
5. Grease skillet with a thin coating of vegetable oil or butter. Drop batter onto the skillet, two heaping tablespoons per pancake.
6. When the tops of the uncooked side begin to bubble, flip the pancakes and cook another minute or two until done.
7. Serve with butter and your favorite syrup.
The night before saw the family dragging into the house after a five hour drive, wanting nothing more than to unpack as quickly as possible and go to bed. Little thought was given to the fact that there was almost nothing in the house foodwise, since I don't like leaving a bunch of perishables when we are gone for more than a couple of days. Unfortunately, that meant there wasn't much to make for breakfast the next morning. We had . . . about 1 cup of milk on hand, one egg, 1/2 cup all-purpose flour, no cereal - not exactly fixings for a substantial breakfast. So I improvised and came up with these pancakes.
Sour Cream Whole Wheat Pancakes
3 TBSP butter, melted and cooled
3/4 cup fat-free milk
3/4 cup sour cream
1 egg
1/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 TBSP sugar
1. Preheat skillet on medium-low heat.
2. Whisk butter, milk, sour cream and egg together until smooth (I do this right in the measuring cup)
3. Stir together dry ingredients. Make a well in the center of the dry ingredients. Pour the wet into the well and combine. Don't overmix; it's okay if there are some small lumps in the batter.
4. Let the batter sit for 10 minutes for the whole wheat flour to absorb some of the liquid.
5. Grease skillet with a thin coating of vegetable oil or butter. Drop batter onto the skillet, two heaping tablespoons per pancake.
6. When the tops of the uncooked side begin to bubble, flip the pancakes and cook another minute or two until done.
7. Serve with butter and your favorite syrup.
The girls really loved these pancakes, coming back for seconds. Mixing the flours meant the pancakes weren't too heavy (plus, whole grain bonus!) and the sour cream gave them a creamy richness. Definitely on our "make again" list. We had them with real maple syrup, but I think they'd be just as good with a fruit syrup or sliced fuit or cinammon sugar . . .
Sorry, none left. They were just too good.
The cookies turned out dark as midnight with a very rich chocolate flavor. The powdered sugar helps offset the richness, but you will certainly want a glass of milk with these. I loved the dark chocolate in this recipe; the cookies, with their limited ingredients, are an excellent vehicle for good quality chocolate.