Sour Cream Pancakes

1 1/4 c all purpose flour
2 T flax seed
1 T sugar
1 t baking powder
1 t baking soda
1/2 t salt
1 c buttermilk
1 c lowfat sour cream
1 large eggs
2 t vanilla extract

butter
maple syrup

Whisk dry ingredients in one large bowl. Whisk wet ingredients in another. Add wet to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).

Melt 1/2 tablespoon butter over medium heat. Pour batter by heaping 1/4 cupfuls onto griddle. Cook until bubbles break on surface. Turn pancakes over. Cook until bottoms are golden.

Makes about 10.

Notes

The basic recipe was adapted from Bon Appétit March 1999 via Epicurious.

I didn't have any buttermilk, so made sour milk using 1 T vanilla vinegar + the rest of a cup of 2% milk (so I also decreased the vanilla extract to just 1 t). I added about 1/2 t cinnamon. Served them with maple syrup but they're actually even more delicious with jalapeno-peach jam from the Bread Lady at the farmer's market.

4 stars, for not being the healthiest breakfast, though delicious and filling.

Tags: pancakes