Sour cream is kind of my secret weapon - it adds creaminess, it's actually very versatile and it's decently cheap. Some of the unexpected places I put sour cream: boxed macaroni and cheese (in lieu of butter); over fruit (mixed with a little sugar or sweetener); on top of cheesecake (though that's fairly traditional) and, perhaps my favorite - pancakes. I also don't really notice much of a difference between regular sour cream and light or fat free varieties. I always buy fat free, which has about a third less calories than the regular. These are adapted from a recipe by the fabulous Ina Garten. I haven't actually made her version with the bananas, but I probably ought to. The couple of times I have made these I have omitted the fruit, but the tanginess of the sour cream still makes them special and unusual.
I made these to kick off a fairly busy and un-fun day of going to Comcast for a new cable box, picking up text books for this semester along with the other 40,000+ students at my university and various other errands. The Comcast situation was horrible, we had to go back like three times over the course of a couple days because they kept on giving us broken cable boxes. The book situation was not so bad, I was able to rent a couple of them and I found one used for the low low price of $130. I was actually pretty relieved to spend under $400, which is pretty sad. But yes, a day that includes three broken cable boxes and $400 on books that I won't have fun reading necessitates a nice breakfast.
Sour Cream Banana Pancakes
3/4 cup whole wheat flour
3/4 cup white flour
4 tbsps sugar
2 tsps baking powder
1.5 tsps salt
1/2 cup fat free sour cream
3/4 cup plus one tbsp. fat free milk
2 tsps. vanilla extract
splash of lemon juice
1 cup blueberries
Sift together the dry ingredients. In a separate bowl, mix the sour cream, milk, eggs, vanilla extract and lemon juice. Stir dry ingredients into the wet, when incorporated gently fold in the blueberries.
Heat some butter or non-stick spray onto a skillet until melted. Spoon batter onto the skillet and stir batter as needed to keep blueberries distributed. The blueberries may make it more difficult to tell when the pancakes are ready to be flipped, so keep an eye on them. Enjoy with maple syrup or even plain.