Pancake of the Month: Sour Cream

I am rather fond of pancakes. I make them often, and I collect new and interesting recipes. The thing is, I don't make the new and interesting recipes. I tend to make the same three over and over^*. They're excellent, naturally, but I feel the need to expand my culinary horizons. At least on the flapjack front.

And so I am introducing the Pancake of the Month, wherein I will cook a new pancake recipe each month -- without adding blueberries, unless the recipe calls for it.

This should prove to be tasty.

July's pancake of the month is sour cream pancakes, from the March 2007 issue of Chatelaine. I was interested to see if using sour cream instead of buttermilk would make the pancakes more tangy and yet with a creamy texture, like using yogurt.

The verdict? They cook up nice and fluffy, which is a very important quality in a pancake for me, and they have a nice creamy middle instead of that floury taste you sometimes get. The tangyness is somewhat lost when served with maple syrup, although it comes across nicely when eaten plain^**. The recipe says it makes 14-16 pancakes pouring out 1/4 cup at a time; I got 16. I would definitely make these again. With blueberries.

^*Basic buttermilk, to which I add blueberries; multigrain, to which I add blueberries; and blueberry cornmeal with squash. You may notice a theme with my pancake add-ins.

^**Of course I eat them plain. With my hands. It's like a really big, soft cookie. Besides, it's important to the tasting process. Yeah, that's it.