For shame Michelle, for shame.
Pancakes have forever been one of my most favorite foods, not just breakfast foods, but of all foods. Mom2’s pancakes hold a very dear place in my heart. There was a time I could eat a huge stack of them, like 8 or so (and we wonder why I had to have gastric bypass).
Elizabeth has followed in my footsteps and loves them too. When she came home from school today she made exaggerated sniffs of the air and asked what I was making. I told her pancakes. I swear I thought the kid was going to pass out in excitement. “I thought you’d never make me pancakes.”
Knife. To. My. Heart.But in fairness, I have made her pancakes, close to a hundred times I’m sure. But ninety of those hundred times were when she was about a year old. In the last two years, I have probably only made them a dozen times. I have a standard recipe, which one day I will share here, but occasionally I like to play with the recipe.
When I made the Blackberry Sauce, I knew instantly I was going to use it in pancakes, in sour cream pancakes to be exact. Just thinking of it, Blackberry Sour Cream Pancakes sounded utterly delicious. Turns out I was right, they are utterly delicious.
This post is sponsored by Camp Chef. As part of my on-going relationship with them, I received a 14″ Premium Cast Iron Pizza Pan to review, however all thoughts and opinions, glowing, gushing, or otherwise are 100% my own.
For years now, I have been using a non-stick griddle, one of those insanely popular former boxing champ appliances. It does great job making food, I have to give it credit, but it has permanently been retired from making pancakes.On a whim, many months ago I decided to try my new Camp Chef 14″ Premium Cast Iron Pizza Pan. It was just to be an experiment, I have never made pancakes on cast iron. It’s shape and size meant I would made fewer pancakes at one time as compared to my non-stick griddle, but everything once, in the name of science right? Making fewer pancakes at once is never a good thing because when I am making pancakes means there are many eager mouths to feed.
Well, this experiment resulted in a game changer for me. From that first time onward, I hung up the non-stick and now my pancakes are ONLY made on this cast iron. Sure, the label says it’s for pizza, but let me tell you, it can make some seriously fluffy pancakes. I have done three side by side tests with my regular pancake recipe. Same batter, same temperature, same amount of batter dropped…each and every time the cast iron pancakes rise and become super fluffy, the kind of fluffy all pancake dreams are made of. On the non-stick do rise a bit, but only to about 1/4 the amount of the cast iron pancakes. I couldn’t even begin to tell you why. That’s out of my realm of expertise.
Now, to reveal some of my issues while making these, all that have NOTHING to do with the pan and wholly to do with my lacking skills. I wanted to do the pretty swirl of blackberry sauce that I have seen on so many websites. Once I flipped the pancakes over, the swirl was only faintly there, so I tried a thinner amount of batter, then the swirl, same result. Then once the sauce made contact with the cast iron, it was ugly. I pulled out the non-stick and had the same problem with the sauce getting goopy and making the underside ugly.I mixed the sauce into the batter once on the pan allowing some of the batter to cover up the sauce, hoping to alleviate the ugly issue. That didn’t do much good either. I will say, both tests resulted in seriously scrumptious pancakes despite their ugliness, but true beauty is always found within, right?
So after cursing at myself, venting to the best friend, and a second pot of coffee, I decided to make a new batch, this time mixing the sauce completely into the batter itself. The color was a vibrant purple. So pretty. I was worried about the texture adding the liquidity-sauce to it even though I adjusted the batter ratios. My fears were soon abated when the first one came off the pan. Fluffy as desired. Sadly, the vibrant purple hue was mostly lost and replaced with a purplish-brown hue. All in all, after five batches of pancakes over a couple day’s, I am out of blackberry sauce and arrived at a pancake batter I am completely proud of. I wish the vibrant purple remained, but a tiny price to pay for fluffy, fruity pancakes that I feel good about serving my family.
Blackberry Sour Cream Pancakes
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1/2 cup milk
- 1 large egg
- 1 tsp . vanilla
- 2 tablespoons unsalted butter , melted, plus additional for cooking pancakes
- 1/4 cup Blackberry Sauce
Preheat oven to 200°F.
Sift together flour, sugar, baking soda, and salt in a bowl.
Whisk together sour cream, milk, egg, vanilla and melted butter (2 tablespoons), then stir (using a wooden spoon) into flour mixture.
Stir in blackberry sauce (or not and swirl into the batter once dropped)
Brush the 14-inch pan with melted butter and heat over medium heat until hot.
Pour a ladleful (about 1/4 cup) batter for each pancake onto skillet, cook until bubbles appear on surface and underside edges are golden brown.
Flip and cook other side, about 1 minute.
Transfer to a baking sheet and keep warm in oven.
Continue until all pancakes have been made. Serve with a favorite syrup or drizzle additional blackberry sauce over the top.