BM# 73: Week 1/ Day 1 Theme: Valentines Day Recipes Dish: Oats and Sour cream Pancakes
It’s a new month and we are starting a new edition of blogging marathon today. My theme for this week is ‘Valentine’s Day Recipes’. I am starting off with some fluffy and delicious Oats and Sour cream Pancakes.While chocolate is the first thing that came to my mind when I started thinking of Valentines day recipes. But I wanted to make something that was special enough for the day without the chocolate. So I made these pancakes that are perfect to make for breakfast on Valentine’s Day.
This pancakes recipe is from King Arthur Flour site. They are made with a combination of oat, whole wheat pastry and all-purpose flours. Original recipe was made with yogurt but I subbed it with sour cream and the pancakes turned out fluffy and delicious.For a more Valentine’s day looking pancakes, you can make heart shaped pancakes using a cookie cutter on the griddle. I tried to use a plastic cookie cutter which ended up melting on the pan. So make sure to use a metal cookie cutter. I made small pancakes to make them tiny and cute for the kids.One of my son’s requirement for pancakes is that they have to be fluffy. He doesn’t like the flat ones so much. Usually eggless pancakes don’t get that must lift or fluffiness, but these turned out just perfect. As expected the kids loved these pancakes and came back for seconds.
2tbspEgg replacer whisked in 6tbsp water (or 2 large eggs)
3tbspOil or melted butter
1¼cupsLow-fat Sour cream (or use yogurt)
¼cupAlmond Milk (adjust as per requirement)
½cupSemi sweet Mini Chocolate Chips (optional)
Beat the egg replacer mixture (or eggs) and oil together until well combined and smooth. Stir in the sour cream.
Whisk all the dry ingredients (flours, salt, baking soda, baking powder and sugar) in a mixing bowl.
Add the sour cream mixture to the dry ingredients and mix until just combined. If the mixture seems too thick, add the extra milk. Stir in the mini chocolate chips, if using.
Heat a griddle on medium heat. Grease lightly with cooking spray or melted butter. Pour the batter (either ¼ cup for regular size pancakes or 1tbsp for little pancakes) and cook for 1~2 minutes or bubbles start to form on the surface. Gently flip and cook on the second side for another 1~2 minutes.
Keep the pancakes warm and serve with syrup and berries.