Sour Cream and Raisin Pancakes
Pancakes are on the menu! And nestled inside these delicate breakfast cakes are golden raisins that have soaked in sweet apple juice. Then these tiny bits of fruit are wrapped in a batter made with buttermilk and sour cream, gently spiced with cardamom.
Equipment
- Electric griddle
Ingredients
- ½ cup apple juice
- ¾ cup golden raisins
- 2 cups flour
- 2-½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 tablespoons sugar
- 1 teaspoon ground cardamom
- Zest from 1 lemon, about 1 teaspoon
- 1-½ cups buttermilk
- 2 extra-large eggs
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- ¼ cup vegetable or canola oil
- About 2 tablespoons butter, melted
- Extra butter and maple syrup for serving
Instructions
- About 30 minutes before you’re ready to mix up the pancake batter combine the apple juice with the golden raisins to plump up a bit. While the raisins soak mix up the batter.
- Whisk the flour with the baking powder, baking soda, kosher salt, sugar, cardamom, and the lemon zest.
- In a separate bowl combine the buttermilk with the eggs, sour cream, vanilla extract, and vegetable oil. Add the golden raisins and the apple juice*, whisk until smooth. *If you want thicker pancakes reduce the apple juice added to the batter to ¼ cup.
- Pour the buttermilk mixture into the dry ingredients and whisk just until blended together. Don’t over mix the batter or the pancakes will be tough.
- Let the batter rest about 10 minutes.
- Heat a griddle to 350-degrees or warm a skillet over medium heat. When the griddle is hot, lightly brush the surface with a small amount of the melted butter.
- Using a large ice cream scoop or a small ladle drop batter onto the hot griddle. Cook the pancakes until golden on the bottom and the top is set – about 3 to 4 minutes. Flip the pancakes and continue cooking until golden brown, about 2 to 3 minutes.
- To keep the pancakes warm while you finish cooking, you can set them on a wire rack placed over a rimmed baking sheet. Keep warm in a 200-degree oven. Any leftover batter can be refrigerated for a day or two. Just let the batter warm at room temperature for about 30 minutes before cooking.
- Top with a bit of butter and warm maple syrup.
Notes
Don't toss out leftover pancake or waffle batter - it can easily be kept refrigerated for 2 to 3 days.