Jack's Favorite Pancakes
3/4 cup all-purpose flour
1/4 cup quick-cooking rolled oats
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
1 cup sour cream
2 tablespoons unsalted butter, melted
Blueberry or other fruit syrup warmed
Fresh or frozen fruits or fruit preserves, optional
In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt, mixing well.
In a large measuring cup, combine the buttermilk, sour cream, egg and melted butter. Using a fork, beat until well blended. Add the buttermilk mixutre to the flour mixture and mix well with the fork or a whisk to form a smooth batter. You can stir in a little milk if you think the batter is to thick.
Place a griddle or large nonstick frying pan over medium-high heat. When a drop of water sprinkled on top skitters across the surface, lightly grease the surface with vegetable oil.
For each pancake, pour about 1/4 cup of the batter onto the hot surface; do not crowd the surface. Cook until little bubbles appear on the tops of the pancakes, 3-5 minutes. Using a spatula, turn them and cook on the second side until both sides are equally browned, 1-2 minutes longer. Transfer the pancakes to a platter and keep warm while you cook the remaining batter.
TO SERVE: Drizzle the pancakes with warmed fruit syrup, garnish with fruit, if desired, and serve at once.
"Jack" prefers White Corn Syrup on his pancakes.
Tip from Jack: Keep the leftover pancakes in the refrigerator and then put them in the toaster to warm them up! They are still delicious even after two or three days in the refrigerator.