|Buttering up © Cookaroo|
I'd my party you see, the week before. And I'd been celebrating for at least the whole week, so I don't know what it was, but I really caught the blues. I didn't want to talk to anybody, I didn't want to sleep anymore. I was just plain listless and sad. The husband couldn't figure out what was wrong with me, and when I told him, he looked absolutely surprised. A of minutes later he told me to hold my horses - he'd got me so many flowers - nearly 5 dozens - of lilies, roses, gerbaras. They were just beautiful. He even got me a cake. :)
(On another note, I cut three cakes this year - and none of them baked by me! Wheeee!!)
That totally upped my spirits and by midnight I was back to my cheery self. The next day was brilliant. My friends N and S sent singing balloons to my office, I had lunch with three of my friends and dinner with the husband and parents. Quiet and just how I like it. And then off to mass we went.
Having said that, I craved something pampering on Christmas day. Pancakes seemed perfect. I'd made these pancakes for a brunch earlier this month and they were a big hit. Light, fluffy and absolutely perfect sized, I wanted to make them again. I think its the sour cream that makes it so awesome.
|All stacked up © Cookaroo|
I am not really sure where I read this recipe. But it could have been Betty Crocker or on someones blog. But for now, I'm going to assume it was on Food.com
I think you can substitute just about any berry in this recipe. I however had a handful of blueberries left in my freezer, plus it reminds me of all the good things in life.
Sour Cream and Blueberry Pancakes
Makes 14 small pancakes
1 cup all purpose flour
1/2 cup oat bran flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp sugar
2/3 cup sour cream
1/2 cup milk
1/4 cup oil
1/2 cup frozen blueberries
Water if needed
1.In a bowl mix together the flour, oat bran flour, baking soda, baking powder, salt and sugar.
2. In another bowl break the egg and then using a whisk break it down. Add the oil, milk and sour cream to it.
3. Pour it into the dry ingredients and stir in the blueberries. The batter should not be too thick but neither should it be runny,. Let it sit for 10 minutes before making the pancakes
4. On a non stick griddle, pour one soup ladle full, cook for two minutes on each side. Serve with butter and maple syrup.
I am sending this off to AlphaBakes as the letter this month is S for Sour cream and blueberry pancakes. It's hosted alternately by More than Occasional Baker and Caroline from Caroline Makes.