Sour Cream Pancakes with Roasted Blueberries

My husband and I love to indulge in pancakes and waffles either in the morning before we head out the door for a big ride, or after a particularly grueling and intense session. 

This recipe comes from the Small Victories cookbook by Julia Turshen, though I modified it to be gluten free as well as subbed out the prescribed brown sugar with maple syrup, which is a more natural and unprocessed sweetener.  I also added in some greek yogurt and almond milk to thin the batter out a bit.  I am a big fan of buckwheat pancakes, but when we made these for the first time, we agreed that the sour cream added a zing! to the pancakes and that they trump all!  

Ingredients:

• 1 1/2 cup blueberries, rinsed and drained
• 3 tbsp maple syrup (or brown sugar)
• 3/4 all purpose flour OR gluten free 1:1 flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 eggs1
• cup sour cream (or 1/2 cup sour cream, 1/2 cup greek yogurt, which is what we did)
• 1/2-3/4 cup almond milk (or regular whole milk if you prefer)
• 1-2 tbsp unsalted butter for cooking

Preheat oven to 400 deg F (200 deg C)

In a baking dish combine blueberries with the 2 tbsp syrup (or sugar) and mix to combine.  Roast the blueberries for about 20 minutes, or until the berries have started to burst and release their juices.  Take out and set aside.  You can use a fork to crush the berries if you’d like to make the mixture a bit more jam-like, or leave the berries more whole (which is what we preferred)

Meanwhile in a large bowl combine the flour, baking soda, and salt and whisk to combine.  In a separate bowl combine the eggs, sour cream (and greek yogurt, if using) and remaining 1 tbsp of maple syrup and whisk until uniform.   Whisk in the 1/2 cup of milk.

Pour the wet mixture into the flour mixture and mix everything together.  If the mixture is dry, add a bit more milk, although you don’t need the mixture to be fluid – it is okay to be clumpy and does not need to be smooth.  

Using a heated cast-iron skillet or non-stick pan, melt the butter and using a 1/4 ladle, spoon the batter onto the hot pan to cook. 

Cooking 1-2 minutes each side or until golden brown.  When I made these I found that I needed to use a spatula to sort of spread the batter out, but it will then expand as it heats and is cooked.

Serve the pancakes hot with the blueberries and a dollop of greek yogurt.