In this sour-milk griddle cake recipe—adapted from Edna Lewis’ The Taste of Country Cooking —a thick, tangy batter cooks up into soft, fluffy rounds. The rustic pancakes make a delicious breakfast, especially when topped with stewed berries and maple syrup. You can use fresh or frozen blueberries to make the sauce.
Featured in “Back of the Bookshelf: The Taste of Country Cooking” by Tim Mazurek.“
Yield: 2
Time: 25 minutes
Ingredients
FOR THE SAUCE
- 2 cups blueberries, rinsed
- ⅓ cup sugar
FOR THE PANCAKES
- 1½ cups all-purpose flour
- 1⁄2 cup whole-wheat flour
- 2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. fine salt
- 1 Tbsp. unsalted butter, melted, plus more for cooking
- 1 large egg, beaten
- 2 cups sour milk or buttermilk
- Maple syrup, for serving
Instructions
- Make the sauce: To a medium pot set over medium heat, bring the blueberries, sugar, and 1⁄3 cup of water to a boil. Turn the heat to low and cook, stirring occasionally, until the blueberries break down and the sugar dissolves, 4–5 minutes. Remove from the heat and set aside.
- Make the pancakes: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Whisk in the melted butter and egg until just combined and no streaks of flour remain, then whisk in the sour milk.
- Make the pancakes: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Whisk in the melted butter and egg until just combined and no streaks of flour remain, then whisk in the sour milk.
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