Home cooking is looking at what you have available in your fridge and making the most of it. This delightful recipe was the result of such a trip to the fridge. And spying leftover sour cream, fresh carrots and a hunger for pancakes, this recipe was born.
The sour cream seems like a strange addition, but it makes the pancakes tender and moist – my new trick for making the perfect pancakes.
Makes: 12-15 pancakes
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/3 cup oil
2/3 cup milk
8 oz. sour cream
2-3 shredded carrots
1 cup frozen corn kernels (my family usually likes to add more corn because we love the sweetness it gives to the pancakes)
In a medium sized bowl, whisk together the flour, baking powder, salt, black pepper, oregano and garlic powder.
In another bowl, whisk the eggs, oil, and milk until well combined.
Pour the egg mixture into the flour mixture and whisk until just moistened – you don’t want to overmix for fear of tough pancakes.
Then stir in the sour cream, shredded carrots and corn.
Put a pan on the stove at medium heat. Drizzle a tablespoon or so of vegetable oil onto the pan. When the pan is hot, add a ladleful of pancake batter and cook until the edges look dry and there are bubbles all over the tops of the pancakes. Flip the pancakes over and cook until both sides are golden brown. Keep cooking the rest of the pancakes and add more oil to the pan as needed. Enjoy!