Whole Wheat Sour Cream Pancakes

Breakfast for dinner is novel no matter how old you are. My mom often cooked elaborate Sunday dinners (roasted turkey, pot roast and mashed potatoes...mmm!) but the occasions when we'd whip together a batch of pancakes, fry up some bacon and scramble some eggs (always with cheese on top) are to this day the most memorable nights. In keeping with tradition, and partially out of sheer laziness, I made pancakes for dinner tonight. I had never tried pancakes with sour cream in them. I know it lends a unique tang and moistness when used in muffins and cakes, so I figured it would be a successful addition. And it was! These are the quintessential light and fluffy pancakes! And in my opinion, they had much more flavor than the boring out-of-the-box kind.

As you might notice, the pancakes I photographed have no toppings on them. That's because I couldn't commit to just one type! After shooting photos, I deconstructed my stack and one by one (even slicing some of them in half) commenced topping testing. I tried pure maple syrup (classic), blackberry syrup from a local farm (incredible), plain Greek yogurt AND blackberry syrup (even more incredible-sweet syrup balancing out tangy yogurt), and best of all...Nutella! Nutella straight from Paris that is. A lovely friend of our recently returned from a rendezvous in France and brought us a coveted jar of French Nutella. I'll rave about it's wonders in a future post, but for now, know that it is divine!!! And I can't forget to mention pancakes topped with Nutella and banana slices! (Peanut butter and banana pancakes are also out of this world, but I was too full to make it that far.)

INGREDIENTS

2 1/3 cups white whole wheat flour
2 Tbsp. sugar
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1/2 cup sour cream
2 cups milk

DIRECTIONS

1. In a large bowl whisk together flour, sugar, baking soda, and salt. In a separate bowl whisk together eggs, milk, and sour cream.

2. Pour wet ingredients into dry and mix just until no lumps remain.

3. Preheat a skillet/griddle over medium heat. Spray with cooking spray to prevent sticking. Drop batter by the 1/4 cup-full onto the hot skillet/griddle. Flip when beginning to bubble, cooking until golden on both sides. Serve hot.

Serves 4.

(Adapted from Baking Bites)