Blueberry and Banana Pancakes

When I was a kid, pancakes were not my favorite breakfast item. As I have evolved my palate, I have grown to actually love and appreciate them. With such a variety of pancake combinations ranging from ricotta, chocolate chip to baked apple pancake, they are now a gourmet treat. Don’t get me started on toppings – fresh fruit, homemade compotes, maple syrup to just plain butter, the choices are endless.

Sunday morning rolled around quickly, as it seems to each weekend. Our typical Sunday morning routine is to either dine at a restaurant or make a hearty breakfast at home. We flipped a coin and dining at home was the outcome. I had a ripe banana and a pint of fresh plump blueberries, and was in the mood for pancakes. I prefer them with syrup where my husband Charles, likes a pat of butter on each cake. For an extra richness to the pancakes, I added sour cream. It gave them extra moistness, fluff, richness and texture.

Blueberry and Banana Pancakes

2 C. Flour
¼ C. Sugar
1 t. Salt
1 T. Baking powder
1 t. Baking soda
2 Eggs
1 C. Milk
½ C. Sour Cream
1 Ripe banana, mashed
1 t. Vanilla
Pinch of nutmeg
1 ½ C. Fresh blueberries
Vegetable oil for cooking

Makes 12 to 14 large pancakes

In a large bowl, add the dry ingredients and mix. In another bowl, add the wet ingredients and whisk gently until combined. Add the mashed banana to the wet ingredients and stir. Then add the wet ingredients to the dry ingredients and mix well. Gently fold in the blueberries. Let mixture sit for 10 minutes.

Turn burner on medium heat. Using a large griddle or skillet, add a bit of vegetable oil to the pan to prevent the cakes from sticking. You will want to add more oil as needed for each batch. Place about 3 tablespoons of the pancake batter to the griddle. Let cook until the top develops bubbles. Using a spatula, gently flip the cake over and continue cooking until batter is fully cooked. About 3 to 4 minutes per side.

Serve with your favorite topping and enjoy!