Sour Cream and Cinnamon Pancakes with Blueberries

It’s Shrove Tuesday tomorrow aka Pancake day! Pick up some sour cream today and make up this batter tonight, then you will be all set for tomorrow!

Selma's Table

I’ve been making pancakes at the weekends for as long as J can remember.  He loves them; his friends love them; my friends love them. I’ve made them with spelt flour, buckwheat flour, self raising flour, wholewheat flour; I’ve added coconut flakes to the mix and made all sorts of quick fruit compotes to go with them; I’ve cooked them in coconut oil. But in the end, I always return to these ones – they really are the nicest. Simple, straightforward with ingredients that I usually always have on hand.

The acid in the sour cream is what makes these so delicious – it produces tender pancakes that are light and moist. If you don’t have any sour cream, you can use buttermilk and if you don’t have buttermilk just add a spoonful of vinegar or lemon juice to milk and leave it to thicken for 15 minutes or so.

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