More Cheese More Chocolate

The morning I woke up, sent my boyfriend a text saying “Welcome to the pannekoeken huis,” and made a batch of our favorite pancakes.  They’re light and fluffy, a little tangy, and not too sweet.  Because they’re not too sweet, you can stuff them with chocolate chips and still manage to eat more than one.  Fresh berries are also a great addition – either inside or sprinkled on top.

Sour Cream Pancakes

From The Big Book of Breakfast

Serves two hungry people

• 1 cup AP flour*
• 1 tbsp brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1 large egg
• 3 tbsp sour cream**
• 1 tbsp melted butter
• Chocolate chips or berries (optional)

*I use 1/2 cup AP flour + 1/2 cup whole wheat pastry flour with excellent results.

**Plain yogurt can be substituted for the sour cream in a pinch.

• Combine the flour, brown sugar, baking powder, and salt in a small bowl.
• Whisk together the milk, egg, and sour cream in a large bowl.

• Add the dry ingredients to the wet ingredients, and whisk to combine.
• Add the melted butter, and stir just until combined.

• Heat a griddle or pan over medium-high heat.  Brush with butter or oil.
• Ladle 1/4-1/2 cup of batter onto the griddle.  Throw some chocolate chips (or berries) onto the batter.  Cook for a few minutes until the surface is dotted with bubbles.  Flip and cook for another minute or so.

• Serve with yogurt and warm maple syrup.