Sour Cream And Cinnamon Pancakes With Blueberries

Name: Sour Cream And Cinnamon Pancakes With Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup/125 g Plain Flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp saltine crackers (in the UK use Dorianos from Sainsburys); 1/2 tsp cinnamon; 2 tbsp caster sugar; 150 ml sour cream (or buttermilk or mix one teaspoon of vinegar into 150ml of milk and let it sit for 15 minutes until it thickens); 150 ml milk; 1 large egg; 2 tbsp melted butter in a medium sized bowl and cooled slightly; punnet of Blueberries; Butter for the pan; Maple syrup to serve

Servings: persons

1 cup/125 g Plain Flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp saltine crackers (in the UK use Dorianos from Sainsburys)
1/2 tsp cinnamon
2 tbsp caster sugar
150 ml sour cream (or buttermilk or mix one teaspoon of vinegar into 150ml of milk and let it sit for 15 minutes until it thickens)
150 ml milk
1 large egg
2 tbsp melted butter in a medium sized bowl and cooled slightly
punnet of Blueberries
Butter for the pan
Maple syrup to serve

1
["Measure out and place the first 6 ingredients (which are the dry ones) in a mixing bowl and give it a good whisking to evenly distribute the ingredients and aerate the mixture.", "Crack the egg into the melted butter and whisk until it is a uniform creamy mass - I find that this helps the butter to be more evenly distributed.", "Loosen the sour cream by pouring in a little milk into it and whisking until smooth. Then pour this into the egg mix and whisk until there are no lumps left, finally add the rest of the milk and whisk thoroughly once more.", "Make a well in the dry ingredients and pour in the egg mixture. Using a circular stirring motion, gently stir to draw in the dry ingredients to the middle, being careful not to over mix - a few floury patches are fine. It should be quite thick and a bit lumpy.", "SET ASIDE for 1/2 an hour at room temperature or overnight in the fridge.", "Once the batter has rested the surface will be covered in holes and bubbles - this is just how it should be. Don't, whatever you do, stir the batter at this stage. You just want to scoop out tablespoonfuls, straight into the frying pan.", "Pre-heat the oven to 75 C - or very low. Get an oven proof dish out and a piece of foil to cover it with.", "Put the widest non-stick fry pan you have, on a medium low heat. If it is too high, the outside burns before the insides are cooked...Once the pan is hot, brush with a little butter (I stick a piece on the end of a table knife and swipe it around the pan, cringing whenever the metal touches the non-stick base)", "Using a tablespoon, scoop out and place the batter on the pan - I can get 4 to 5 pancakes going in mine but it is a rather large pan. They batter spreads so just try spacing 3 out to start with.", "Once the batter is in the pan, plop 3 or 4 blueberries on the top of each pancake. They will need to cook for 3 minutes or so. Keep checking and also keep an eye on the heat which you may have to keep adjusting.", "When the tops of the pancakes have lots of holes in them, it is time to flip them over. If a blueberry escapes, just push it back under. This side will not take as long to cook so keep an eye on them. When they are done, remove them to the ovenproof platter, loosely cover with foil and pop them in the oven. Carry on with the next round, lightly buttering the pan when you need to and keeping an eye on the heat.", "Serve with proper Canadian maple syrup.", "Substitutions
2
Bananas. Don't add the blueberries. After all the pancakes are done, wipe the pan clean with paper towels and melt a little butter in it. Then slice up a couple of bananas straight into the pan and let them caramelise, flipping over once. Serve on top of the pancakes with maple syrup."]

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup/125 g Plain Flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp saltine crackers (in the UK use Dorianos from Sainsburys), and more.

Yes, Sour Cream And Cinnamon Pancakes With Blueberries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!