Even after I’ve fed a crowd of twenty or so (like this past Thanksgiving) and packed up goodie bags for all my guests, I still seem to have an abundance of food, including those wayward bits and pieces that don’t quite amount to an entire meal. I’ve found everything from leftover pumpkin purée and a quarter cup of sour cream to some bread cubes, a stray roll or two, a whacked off end of butter, and more.
As much as I'm a buttermilk pancake kind of gal, I love this sour cream version I made recently for a morning-after leftover brunch. I was low on buttermilk. The result is a moist and tender cake, with the added oomph of pumpkin, which you could leave out altogether, if you prefer. I used vanilla extract but you could add in cinnamon or nutmeg or even some nuts.
Whisk together flour, sugar, baking soda, and salt in a medium bowl; set aside. In a separate bowl, combine sour cream, milk, pumpkin purée, egg, vanilla, and melted butter together and stir until just blended. Add this mixture to the flour mixture and stir a few times but just until blended; it’s OK if the batter is a little bit lumpy. Over mixing the batter can result in a tough pancake.
Heat a griddle or cast iron skillet over medium-high heat. If your griddle is truly non-stick you won’t need to grease it; otherwise, lightly grease with an oiled paper towel or brush with a light layer of melted butter. Wipe away any excess. Spoon batter (I use a 1/3 cup measure) onto the griddle or skillet without crowding the pan; you don’t want the pancakes to touch and leave enough room to flip them. Let cook until bubbles start to form around the edges; gently lift and flip to the other side. Let cook another 1 minute or so until golden and cooked through. NOTE: If pancakes start to brown too quickly, reduce heat to medium. Serve warm with maple syrup, fresh fruit jam, or leftover cranberry sauce.
Date Published: December 1, 2014
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