sour cream pancakes with fruit salad

a colorful short stack- just like me.

i love breakfast, but that rarely leads to pancakes. only in the last few months have i been making pancakes. and only because i have left over sour cream to use up. but now, i'm hooked on this recipe from smitten kitchen, and need to have them in my life somewhat consistently. being monochromatic, they don't rate highly in my quest to consume multiple colors in every meal. fortunately, fruit salad tastes really good with pancakes.

fruit salad

• 10 strawberries, washed, stems removed, and quartered
• 1 pint blueberries, washed
• 2 kiwis, skinned and sliced
• 1 cup fresh pineapple chunks
• 2 tsp agave nectar

combine fruit and agave in a large bowl and mix to coat. let sit at room temperature while you make the pancakes.

sour cream pancakes

i used edna mae's recipe, but subbed whole wheat flour for the all purpose.

• 7 tablespoons whole wheat flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 eggs
• 1/2 teaspoon vanilla extract
• butter
• toasted walnuts and maple syrup

preheat oven to 200 degrees. heat cast iron skillet over medium low heat.

• whisk flour, sugar, baking soda, and salt together. gently fold in sour cream in as few strokes as possible. whisk the eggs and the vanilla in a separate bowl. add them into the batter, being careful not to over beat it.
• melt some butter in your skillet and pour the pancakes. i keep mine around 3" across, with some slightly bigger and some smaller. when the bubbles on the surface begin to pop, flip the pancakes and cook on the reverse side for a minute or so.
• as the pancakes finish in the skillet, put them on a baking sheet or oven proof plate. keep them warm in the oven until the rest of the pancakes are cooked.
• serve in a stack with larger pancakes at the bottom and smaller at the top. surround with fruit salad and top with toasted walnuts and a drizzle of syrup.

serves 2 generously.