Andrea’s Pancakes

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Andrea’s Pancakes

3 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 tablespoon kosher salt
1 cup sour cream
1 1/2 cup buttermilk (regular milk will work fine)
4 eggs
1 tablespoon vanilla extract
1 teaspoon grated zest, lemon or orange (optional)
Unsalted butter

In a medium bowl whisk together the flour, sugar, baking powder and salt. In a small bowl whisk together the sour cream, milk, eggs, vanilla and zest. Add the wet ingredients to the dry and whisk until just combined. I like to let my batter sit for a few minutes while I make a cup of coffee or get the plates ready.

I use a griddle to cook the pancakes, if you do not have one, use a large skillet.

Warm up the griddle or pan and plop a pat of butter into the pan. When the butter bubbles, your pan is ready for the pancake batter. Pour the pancake batter into the desired size on to the warm griddle/pan.

Cook for about 3 minutes, or until the underside is nice and brown. Flip and cook for another 3 minutes or so. Serve with butter and fresh maple syrup.

Variations: My kids are fans of the chocolate-chip pancake. I add the chocolate chips after I pour the pancake batter.

Banana nut. MY favorite. After the batter is poured I add sliced banana, pecans or walnuts, and flax meal. I feel a lot better eating a pancake with all of these goodies that have such great benefits to my health.

Blueberry. Really fantastic with any berry. I do like the addition of lemon or orange zest when adding the berries.

Andrea Charroin

Andrea Charroin is a trained baker and pastry chef. She worked in San Francisco before she, her husband, Westley, and their two sons moved to Redding. They fell in love with Redding’s downtown and opened a little pastry shop, Rene-Joule Patisserie.