1 cup All-Purpose Flour
2 Tablespoons Brown Sugar
1 teaspoon Baking Soda
1/2 teaspoon Kosher Sea Salt
1/4 cup Sour Cream
1 ripe Banana
1/2 cup Whole Milk
1 large Egg
1 teaspoon Vanilla
2 Tablespoons melted Butter (unsalted or salted)
Whisk dry ingredients in a medium bowl until well blended.
In a blender or food processor liquify: sour cream, banana, milk, eggs and vanilla.
Whisk sour cream mixture into the dry ingredients.
Add melted butter to the batter and whisk until smooth.
Stir blue berries.
Brush a light coating of oil on the bottom of a heavy griddle or pan over medium heat.
Working in batches, pour or spoon 2 tablespoons of batter into hot pan to form pancakes. Cook until bottoms are golden and batter edges bubble. Turn pancakes and cook until pancaked is puffed and golden on the second side. You can ensure it is cooked through by inserting a toothpick into the thickest part. Toothpick should come out clean.
Serve immediately or transfer to a warm oven to hold temperature.
Lightly re-oil griddle and repeat as above.
Serve with additional roasted strawberries and syrup.
*Makes approximately 12 - 3" pancakes