Anchor sour cream and blueberry pancakes with maple butter popcorn
These fluffy pancakes are the kind you have when the kids have gone to bed.
Sour cream and blueberry pancakes
Ingredients (6 pancakes –serves 3)
- 1 large free-range egg
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 1 cup Anchor sour cream
- 20g Anchor butter
- 1 handful of blueberries
Method
Add the egg to a bowl and whisk for a minute.
Add the flour, baking powder, and sour cream and whisk until smooth.
Chuck in the blueberries and gently fold the mixture together.
Using a large non-stick pan, add a little of the butter and melt on medium heat. When the butter begins to bubble, spoon orange-sized pancake mixtures about 3 or 4 per pan.
Once puffed and golden, flip over and do the same on the other side. Place on paper until ready to serve.
Maple butter popcorn
- 1 Packet of pre-made sweet and salty popcorn (150g)
- 50g Mainland unsalted butter (SaltedButterisOK too)
- 2 tbsp. maple syrup
Method
Pour the popcorn into a large metal bowl.
In a saucepan, add the maple syrup and butter and slowly bring to a simmer. Simmer until it smells like butterscotch and the bubbles are glossy and a caramel is beginning to form to a beautiful golden brown color.
Gently remove from the heat and pour over the popcorn, shaking the bowl as you pour it in.
Serve straight away on top of your freshly made pancakes.
Images are examples only.
Save a little sour cream so you can give yourself a nice dollop on top of those hot pancakes!