Sour Cream Pancakes and Buttermilk Waffles

Surprise Your Family with a Diner-Style Breakfast

May 19, 2009 Brigette Zavala

Two classic diner-style breakfast recipes you and your family will love.

Whether you like your breakfast plate loaded with hash-browned potatoes, sausage and sunny side up eggs, or a stack of pancakes drizzled with warm syrup, diner breakfast fare is so loved that it can be enjoyed anytime of the day, morning, noon or night.

Wake your family to the delicious smells of breakfast with these simple, classic recipes.

Sour Cream Pancakes

Ingredients

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup quick-cooking rolled oats
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 1 egg
  • 1 cup sour cream
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil
  • Fruit syrup, such as blueberry, warmed
  • Fresh blueberries and raspberries

Preparation

  1. In a large bowl, mix together the flour, baking powder, baking soda, rolled oats, sugar, cinnamon and salt.
  2. In a large measuring cup, combine buttermilk, egg, sour cream and melted butter; using a fork, blend well, until smooth. Add buttermilk mixture to flour mixture, combing with a fork until smooth.
  3. Place a large, nonstick frying pan over medium-high heat. When a drop of water sprinkled in pan skitters across the surface, lightly grease pan with vegetable oil.
  4. For each pancake, pour ¼ up of batter into pan. Cook for about 3 to 5 minutes, until bubbles form on the surface of pancake. Turn, using a spatula and cook for an additional 1 to 2 minutes longer, until both sides are browned. Transfer pancake to a platter and keep warm while you finish preparing the rest.
  5. To serve, drizzle with warmed fruit syrup and top with fresh berries.
  6. MAKES ABOUT 16 4-INCH PANCAKES

Buttermilk Waffles with Fresh Bananas

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ¼ cups buttermilk
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 2 ripe bananas, peeled and sliced
  • Vegetable oil
  • Maple syrup, warmed

Preparation

  1. In a large bowl, combine flour, baking soda, baking powder, sugar, cinnamon and salt.
  2. In a large measuring cup, whisk together buttermilk, egg and melted butter.
  3. In a small bowl, coarsely mash half of the sliced bananas then add to buttermilk mixture; stir to combine.
  4. Add buttermilk mixture to flour mixture and, using a fork, mix until batter is smooth.
  5. Preheat waffle iron. Using a paper towel, lightly grease waffle iron with vegetable oil. Ladle enough batter for 1 waffle into iron, spreading evenly. Close lid and cook until waffle iron opens easily. Note: Do not try to open for the first 2 minutes. Transfer waffle to a platter to keep warm while you finish preparing the rest.
  6. Serve waffles topped with remaining banana slices and warmed maple syrup.
  7. MAKES 7 WAFFLES

The copyright of the article Sour Cream Pancakes and Buttermilk Waffles in Recipes is owned by Brigette Zavala. Permission to republish Sour Cream Pancakes and Buttermilk Waffles in print or online must be granted by the author in writing.