Sour cream and cinnamon pancakes with blueberries
I’ve been making pancakes at the weekends for as long as J can remember. He loves them; his friends love them; my friends love them. I’ve made them with spelt flour, buckwheat flour, self raising flour, wholewheat flour; I’ve added coconut flakes to the mix and made all sorts of quick fruit compotes to go with them; I’ve cooked them in coconut oil. But in the end, I always return to these ones – they really are the nicest. Simple, straightforward with ingredients that I usually always have on hand.
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<br />The acid in the sour cream is what makes these so delicious – it produces tender pancakes that are light and moist. If you don’t have any sour cream, you can use buttermilk and if you don’t have buttermilk just add a spoonful of vinegar or lemon juice to milk and leave it to thicken for 15 minutes or so.
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