Sour Cream Pancake with Raspberry Jam and Balsamic Reduction

You don't see much use of fresh blueberry in this blog because they are too expensive. I always comforted myself that frozen blueberries made just as good ingredient as the fresh ones. Until yesterday.

Few days ago I bought four packets of fresh blueberries because they were on sales - 99THB per packet for what normally would have cost close to 300THB. What a bargain. So I thought I would use the fresh blueberry to make come French toast (that I didn't blog) and feel rich about it. Once again, it showed fresh is better. The frozen blueberries shrink or shrivel, leaving skin once burst under heating, not a pleasant texture to chew on. With the fresh ones though, it felt more alive and real. I wish the fresh blueberries are on sales more often.

This morning pancake however has nothing to do with cooking blueberries. It's raspberry jam that I made few days ago for another French toast that I, again, didn't blog about. I learned to add bits of butter to the jam for a more developed taste. Try it! This pancake is soft and fluffy with just a hint of lemon, not unlike the Lemony Ricotta Pancake, with minimal adaptation.

Ingredients:
(makes 2 8" pancake)

Sour cream pancake:

• 3/4 cup unbleached all-purpose flour
• 1/4 cup almond meal
• 1 tablespoon natural cane sugar
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• zest of one lemon, grated
  
• 1 cup sour cream (lemon juice + cream)
• 1 egg, slightly beaten
• 2 tablespoons coconut oil

To serve:

• Homemade raspberry jam
• Balsamic reduction (black pepper, lemon juice and salt to season to taste)
  
• Fresh Blueberries

1. Mix all the dry ingredients together in a big bowl.
2. Mix sour cream, beaten egg and coconut oil in a separate bowl.
3. Fold sour cream mixture over dry mixture. Gently fold to combine.
4. Heat a tablespoon of coconut oil over medium heat. Drop half the batter into the pan. Cook until the bottom is set and the top begins to form bubbles.
5. Flip and cook until it's nicely browned.
6. Repeat with the other half batter.
7. Top one pancake with generous amount of raspberry jam. Sandwich with the other pancake. Throw in some fresh blueberries and drizzle with balsamic reduction to serve.