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. 
Lets check out what my fellow marathoners have cooked today for BM# 73.
Oats and Sour cream Pancakes
Ingredients
- 1 cup all purpose flour
- ½ cup Oat flour or finely ground Oats
- ¼ cup Whole wheat pastry flour
- ¾ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tbsp Egg replacer whisked in 6tbsp water (or 2 large eggs)
- 3 tbsp Oil or melted butter
- 1¼ cups Low-fat Sour cream (or use yogurt)
- 2 tbsp sugar
- ¼ cup Almond Milk (adjust as per requirement)
- ½ cup Semi sweet Mini Chocolate Chips (optional)
Instructions
- 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.
Srivalli
That’s seriously some interesting one without chocolate Pavani..love how beautifully you have captured with that drizzle…looking forward to other recipes..
Rajani
I have a heart shaped metal cookie cutter. Let me some pancakes try with that..
Sandhiya
It looks so fluffy and soft and i love the pic with drizzle,makes me drool here..
Chef Mireille
I was laughing at the cookie cutter melting because that is totally something I would do 😉
Harini
Mouthwatering pictures of those pancakes. I am sure my little one will love those.
Priya Suresh
Those pancakes are just prefect to kick start a day. Ultimate they are.
Gayathri Kumar
These pan cakes look so beautiful Pavani. Perfect for Valentine’s day breakfast. The snaps are too good..
Sandhya Ramakrishnan
Gorgeous looking pancakes Pavani and love the clocks. I love the dripping syrup picture so much that I can’t take my eyes off it.
preeti
Healthy recipe and love the addition of oats and choco chips
Priya Srinivasan
Droolicious pavani, love that drip shot !! 🙂
Suma Gandlur
The pancakes have come out super fluffy.