Two pancake recipes

I am not really into pancakes. But I recently came across two excellent recipes that have started to sway my opinion.


1: Julia Turshen's Sour Cream pancakes from her Small Victories cookbook, which I like because it has no added sugar, but are the fluffiest and most satisfying pancakes I think I've ever eaten.

3/4 cup flour
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soour cream
Unsalted butter for cooking

Combine all ingredients. Melt butter in pan. Pour batter in 1/4 cup increments into pan (my pan holds 3 pancakes at a time).

I prefer to serve these with fruit topping instead of maple syrup (though of course the syrup is great too). For the fruit I simmer either strawberries or blueberries on the stove with lemon juice and fresh ginger -- the ginger is a wonderful addition to the fruit sauce, if you have it -- and spoon over the warm pancakes.



2: Perfect Buttermilk Pancakes from the New York Times. I ended up making these because I needed to use up a pint of buttermilk I bought. I also used buckwheat flour instead of all-purpose because I wanted to use my stash up (unexpected healthy element here). We had run out of syrup but I sprinkled some chocolate chips in the batter as the pancakes cooked and they were a nice sweet compliment to the nutty buckwheat flour.

I followed the NYT recipe almost exactly. Except I used a mix of  1 1/2 cups buckwheat flour, 1/2 cup all-purpose flour; and then I used 2 cups of buttermilk instead of  the called for 2 1/2 cups. Results: excellent. Chocolate chips were a nice addition because I had no syrup and no appropriate fruit to make a sauce with!