Hiya! Just dropping in on this April Fool's Day Saturday with a short and fun post to match the zaniness of the day. If you've been following the blog, then you know all about our kitchen renovation and our oven-less lives. Since both of our boys are away at school we decided to turn one of their rooms into a makeshift kitchen, complete with toaster oven, hot plate and electric griddle. There's not much space for food prep (and the idea of doing it in the bathroom just kinda grosses me out) so we've mainly been living on salads, pizza, my mom's amazing leftovers and the occasional BBQ (we'd do more if the weather wasn't so lousy around here). But when James came home from school (it's his bedroom that we've been using) I decided to make him a special breakfast and because of the way the room is arranged, the griddle is actually on top of the dresser right next to his bed, so you can literally cook and eat breakfast in bed. Hence the name for these delightful pancakes! Fluffy, light, almost melt-in-your-mouth goodness, these sour-cream based rounds are a true morning treat guaranteed to bring a smile to everyone, whether you eat' em in bed or not!! Who needs a kitchen anyway?!!
Makes about 6 servings
Prep Time: 10-12 minutes; Cook Time: About 5-6 minutes
- 3 cups unbleached, all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sour cream (you can use light)
- 1 1/2 cups milk (I used 1%)
- 3 large eggs
- 6 tablespoons melted butter
- Butter, maple syrup, jam (optional)
1. Place the flour. sugar. baking powder and soda and salt into a large bowl and whisk together well.
2. In a separate bowl, whisk the sour cream, milk, eggs and butter together. Pour into the dry ingredients and mix until just combined. You don't want to overmix or these will get dense and heavy.
3. Preheat the griddle or frying pan and let the batter rest. When griddle is ready, pour the batter into a large spouted measuring cup or pitcher for ease of handling. Pour batter into small rounds onto the surface and let cook for about 2-3 minutes, until little bubbles form on the surface and the edges seem set. Flip the pancakes over and let cook another minute or two until the pancakes are golden and fully cooked through. Serve immediately with butter, maple syrup and jam.
Note: Recipe adapted from Mel's Kitchen Cafe.