Strawberry sour cream-poppy seed pancakes

Strawberry sour cream poppy seed pancakes are a delicious way to brighten up your weekend breakfast. 

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These pancakes contain sour cream and then I topped with a bit more. Having a bit of savory contrast is the perfect way to have a pancake to me - otherwise they can be just too sweet for my liking, especially after you throw in the maple syrup. Bacon also helps with this. Or sausage. I'm not picky.

These pancakes will feed about 2-3 people depending on hunger level.

Strawberry sour cream-poppy seed pancakes
1 cup all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon sugar
2 tablespoons unsalted butter, melted and cooled slightly, plus more butter for cooking
1 large egg
1/2 cup sour cream
1/2 cup milk
1-1/2 teaspoons poppy seeds
1 cup sliced frozen strawberries, partially thawed

In a large bowl, whisk together the flour, salt, baking soda, and sugar.

In a medium bowl, whisk together the melted butter, egg, sour cream, and milk until well-combined.

Stir the wet ingredients into the dry until just combined. Then stir in the poppy seeds and strawberries until just combined. Using the partially thawed strawberries will help keep the batter from turning pink, but feel free to use fresh.

Heat a griddle or cast iron skillet and lightly coat it with butter. Add the batter 1/4 cup at a time. Flip when the batter begins to bubble and the bottom is golden. Cook until the second side is golden.

Repeat until all batter is used. Serve topped with extra sour cream, poppy seeds, strawberries, and/or real maple syrup, as desired.