When I was a kid, the reason I loved going out for pancakes on a Sunday morning was the syrup. Or rather, the syrups. Any diner or pancake house that had a variety of syrups that included a couple of fruit-flavored ones got a big thumbs up in my book. I still like the touch that fruit adds to maple syrup and, when I happen to see a fruity syrup blend (meaning maple syrup + fruit), I pick it up. The syrup I used on these pancakes is strawberry. I couldn’t resist the red color or the way that the berries were set off by the sweet maple notes. Gorgeous, and tasty to boot!
Instead of my basic buttermilk pancakes, I opted for something with a bit of whole wheat. I used white whole wheat flour in the pancakes and added sour cream in, instead of simply relying on buttermilk, to add some flavor and tenderness to the cakes. White whole wheat flour gives a good balance between regular whole wheat and all purpose, and is a great choice for something like pancakes where you don’t want them to be too dense – which is a possibility with some regular whole wheat flour pancakes, especially if you aren’t used to the difference between them and those made with all purpose flour.
These pancakes are filling, although fortunately they are not too heavy. You can make these pancakes in any size you like. I opted (as usual) for about 4-inch rounds and got about 20 from this mix. This should easily be enough for four, and might be enough for 6, especially if you want to include a side of eggs or sausages, as well.
White Whole Wheat Sour Cream Pancakes
2 1/3 cups white whole wheat flour
3 tbsp sugar
1 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup sour cream
2 cups milk (low fat is fine)
In a large bowl, whisk together flour, sugar, baking soda and salt. In a small bowl, whisk together egg, sour cream and milk. Pour wet ingredients into dry ingredients and stir just until no lumps remain.
Heat a skillet or griddle over medium-high heat until a drop of water placed on it skitters around the surface. If it instantly evaporates, turn down the temperature slightly.
Drop by 1/4 cup fulls for larger pancakes, or two tablespoonfuls for 3-4-inch ones, into the preheated pan and cook until golden on both sides, turning once.
Serve immediately, with maple (or strawberry!) syrup.