Sour Cream Buttermilk Blueberry Pancakes

Recipe Ingredients

Sour Cream Buttermilk Blueberry Pancakes

Sour Cream Buttermilk Blueberry Pancakes

Adjust
214 cups whole-grain pastry flour, or whole-grain cake flour
112 teaspoons baking powder
12 teaspoon baking soda
14 cup granulated sugar
Pinch kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
2 large egg(s)
14 cup sour cream
1 cup buttermilk
34 to 1 cup whole milk
6 tablespoons unsalted butter, melted
112 cups fresh blueberries
112 cups pure maple syrup
3 cups fresh blueberries
confectioners sugar

Step-By-Step Instruction

Step 1 - Combining dry ingredients: In a large mixing bowl, sift the flour. Add the baking powder, baking soda, sugar, and salt. Add the ginger, cinnamon, and nutmeg. Stir with a wire whisk until blended.

Step 2 - Combining wet ingredients: In another mixing bowl, whisk the eggs until thoroughly blended. Add the sour cream, buttermilk, and just over 12 cup of the milk and whisk until blended. Whisk in 4 tablespoons of the melted butter.

Step 3 - Mixing the batter: Whisk dry ingredients into wet ingredients. Thin the batter by stirring in enough extra milk for a thick, creamy consistency. Heat an electric nonstick griddle to 325°F or heat a large nonstick skillet over medium heat.

Step 4 - Forming pancakes: Drizzle the griddle or skillet with some melted butter. Transfer batter to a large glass measuring cup. Working in batches to avoid overcrowding, form pancakes by pouring from the cup onto the griddle or skillet, using about 1 cup for extra-large pancakes or 13 to 12 cup for smaller.

Step 5 - Adding blueberries & turning the pancakes: Sprinkle blueberries evenly over the pancakes. Cook until bubbles appear and pop on the surface and the undersides are deep brown, 2 to 3 minutes. Sprinkle with a little butter and flip the pancakes with a spatula, then cook until browned, another 2 to 3 minutes.

Step 6 - Starting the Maple-Blueberry Compote: As soon as you start cooking the pancakes, combine the syrup and blueberries in a saucepan. Cook over medium-high heat, stirring occasionally, until the berries are heated through and begin to color the syrup, 5 to 7 minutes. Keep warm.

Step 7 - Serving the pancakes: Arrange pancakes overlapping on individual plates. Spoon the compote over and around them. Sift confectioners sugar over the pancakes and serve immediately.

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Sour Cream Buttermilk Blueberry Pancakes