One of the things I missed most when I went off to college was mealtimes with my family. With a family of six, mealtime is always a festive occasion. There is lots of conversation, laughter, and eating. For some reason, food just tastes better when there are others around,
fighting sharing the same food.
I still get to experience family dinners and lunches when I visit my parents, but one thing we rarely have anymore is breakfast. Even if everyone is home, everyone sleeps in and breakfast is usually just a piece of toast. Growing up, breakfast would be pancakes, omelets, French toast, etc.
Over July 4th weekend, I finally got to have a family breakfast experience again with my brothers. For once, no one had to work and everyone was awake. It was the perfect opportunity to use my new Emilware aluminum cast iron griddle, which was provided to me by CSN Stores. You can read about CSN stores’ generous offering here. I chose the griddle because I wanted to make more than one pancake at once and I wanted to make big pancakes.
The griddle fits across one and a half burners on my stove. It is super, super heavy. I was prepared for this as it’s a better material, but it made it hard to clean since I had to use two hands just to hold it. However, the grill was very sturdy, didn’t slide around. And other than the fact that it was heavy, it was pretty easy to clean. It worked quite well and I set out to make big, fluffy, blueberry pancakes. I was able to make the pancakes much bigger than with my frying pan. The only downside was that I was still only able to make one pancake at a time. The griddle is heated up on the stove. While the whole griddle gets hot, only the part that was directly above the big burner heated up sufficiently to cook the pancakes. Does anyone with a stovetop griddle have any tips? Was I do something wrong?
I had some sour cream I needed to use up, so I made sour cream pancakes. I love how high the sour cream pancakes rise. I had fresh sweet blueberries which I sprinkled onto the batter after the pancakes began to cook. I doubled the recipe below and added blueberries:
Sour Cream Pancakes
- 1 1/2 cups flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup sour cream
- 3/4 cup + 1 tbsp fat free milk
- 2 large eggs
- 1 tsp pure vanilla extract
- PAM spray for the griddle
- Whisk together the flour, sugar, baking powder and salt in a bowl. In another bowl combine sour cream, milk, eggs, vanilla extract. Add the wet ingredients to the dry ones and mix only until combined.
- Don’t overmix the batter, or your pancake will be chewy, dense and tough! (I love that you don't need to mix out the lumps).
- Grease pan/skillet with butter or PAM spray. Pour the pancake batter into the skillet and cook until bubbles appear on top and the bottom is nicely browned.
- Flip the pancakes over and cook for another minute or so until its browned. Serve warm with butter and/or maple syrup.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.