The Best Strawberry Sour Cream Pancakes
Light and fluffy with a burst of warm summer strawberries and a gorgeous richness from the full-fat sour cream. If you are a pancake lover these are a must try!
Ingredients
- 1 cup milk 237 ml
- ¼ cup full-fat sour cream 60 ml
- 2 Tablespoons oil 30 ml
- 1 egg
- 2 Tablespoons sugar 30 ml
- 1 Tablespoon baking powder 15 ml
- ¼ teaspoon salt 1.75 ml
- 1 cup all-purpose flour 125 g
- ½-¾ cup diced strawberries or 5-6 large berries
- butter or oil for frying
Instructions
- In a large bowl mix together the milk, sour cream, egg, and oil.
- Sprinkle over top the baking powder, salt, sugar, and flour.
- Mix until just combined.
- Fold in the diced strawberries.
- Preheat a griddle or skillet to medium-low heat.
- Add a light layer of butter or oil to the pan to stop the batter from sticking.
- Add about ⅓ cup (80 ml) of batter to the pan.
- Allow to cook until the sides just start to set and you see bubbles breaking on the surface. When you slip a spatula under the pancake it should hold together.
- Flip the pancake to the other side and cook for another 1-2 minutes or until lightly browned on both sides.
- Continue with the rest of the batter until everything is used up.
- Serve immediately with butter and maple syrup or with you favourite topping!