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Sour Cream Blueberry Pancakes & Why Fake Syrup Just Won't Do

By Jaime |

I’m not quite sure if it’s my New England upbringing, the fact that I lived in Quebec for a year and a half, or my distaste for all things artificial, but I cannot stand fake maple syrup. It’s not that I don’t like the taste. That’s okay, I suppose. But when I contemplate how nature gives us this amazing sweet water that drips from trees with solely the help of a small spout, and then all is required of us to turn it into liquid heaven is to boil it down, my mind boggles. And then I wonder why anyone would want to drench their breakfast in a thick corn syrup filled with artificial coloring and flavoring (I don’t mean to hurt anyone’s feelings here, so now I’m done with the negatives on the subject).

I just think it’s amazing that something so sweet is harvested—not in some remote tropical location, but in season-changing locations such as Canada and the North East.

For Canada Day, I thought I’d subject you to my ranting on why real maple syrup is good, and then give you a recipe for whole wheat blueberry sour cream pancakes.

Sour Cream Blueberry Pancakes

2 cups whole wheat pastry flour (or all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
1 1/3 cups milk
2 eggs, beaten
1 teaspoon pure vanilla extract
2 tablespoons honey or agave nectar
1 tablespoon butter, plus more for pan and serving
half pint fresh blueberries

1. In a large bowl, whisk together the dry ingredients. In a large liquid measuring cup, combine sour cream, milk, eggs, vanilla, honey, and 1 tablespoon melted butter. Pour wet ingredients into dry ingredients and whisk until just combined.

2. Heat a large nonstick skillet over medium heat. Grease with butter, and ladle on 1 cup of batter. Drop on a handful of blueberries, taking care to disperse them evenly. Cook until bubbles around the edges of the pancake pop, but do not refill with batter. Flip and cook for one minute more. Repeat with remaining batter. Serve with butter and pure maple syrup.

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About Jaime

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Jaime

Jamie Richardson is an author and blogger at Sophistimom. She contributed several delicious recipes to Babble, and continues to do so on her personal blog.

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9 thoughts on “Sour Cream Blueberry Pancakes & Why Fake Syrup Just Won't Do

  1. Kikiriki says:

    I grew up in New England and have the same dislike for fake maple syrup. But what really gets me are all the restaurants where I live that say on their menu “real maple syrup” and then try to serve me the fake stuff. I once got into an existential argument with a waiter over the definition of the word “real.” Not “real” as in “does it exist,” but “real” as in it COMES FROM MAPLE TREES! :P

  2. Catherine says:

    I agree that only pure maple syrup will do! There are some great recipes using maple syrup on the http://www.vermontmaple.org website. Maple syrup is delicious and contains calcium and antioxidants–yum!

  3. Kelsey/TheNaptimeChef says:

    I COMPLETELY agree! I grew up in upstate NY and there were maple trees all around. My parents always bought huge gallons of real maple syrup for us and would decant it into small bottles my brother and i were free to use on pancakes, in tea, whatever… I have never understood the fake syrup thing. It’s disgusting!

  4. Lynne says:

    One of my all time favorite treats when I was a kid was maple syrup on snow & there is nothing better on a weekend morning than pancakes and real maple syrup. Thanks for sharing this recipe :)
    Have you tried putting just a wee bit of maple syrup into potato salad…very subtle background flavour that is extremely good.
    Hope you had a wonderful Canada Day celebration!

  5. Susan of One Less Thing says:

    Trying thees on the weekend. Only real maple syrup. There’s a restaurant near me that charges $1 for real syrup. The fake crap comes with the pancakes, waffles, etc at no additional charge. Never going there again.

  6. Anna@www.tallgrasskitchen.com says:

    You are so right. Sadly, I grew up on Mrs. Butterworth’s, but now that I’m all grown up and live in WI, I’ve seen the light. I just made blueberry johnnycakes (cornmeal pancakes) the other night for breakfast, served with a nice drizzle of pure maple syrup (I’ll be posting the recipe in about a week.)
    I also recently found a nice recipe for vinaigrette with maple syrup, and I love to brush it on bacon and then bake it in the oven.

  7. Anna@www.tallgrasskitchen.com says:

    I just re-read my comment – I made the johnnycakes for dinner…we love breakfast for dinner at our house.

  8. laura@inwideningcircles.com says:

    Made these today on a very dreary Sunday morning in Chicago. They’re delicious!! We, of course, had them with real maple syrup. Thanks!

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