A Bagby Kitchen Recipe: TEN TEN’s Sour Cream Blueberry Pancakes


Chef Roger Black is a big fan of pancakes. So when he recently came on as our new Chef  De Cuisine at Ten Ten American Bistro, perfecting Ten Ten’s sour cream pancake recipe was high on his list. Sour cream gives pancakes an added tangy flavor, similar to buttermilk, but their true decadence is in their texture. Smooth and silky, a bite into these pancakes is unbeatable. This may be one of the sexiest pancake recipe yet. We pair it with our homemade blueberry preserves and mint, sourced from our own Cunningham Farms, and a slide of extra sour cream (or as we did at Easter, some homemade Nutella).    Note: if you’ve never tried mint with blueberries and pancakes, you’re in for a surprise! We hope you enjoy this recipe and if you’re not a cook, you are always welcome to stop in to Ten Ten for brunch (Sundays, 11am-3pm)…the pancakes will be waiting for you.


1 3/4 cups sour cream014
1 3/4 cups milk
2 cups all-purpose flour
1 large egg
2 tablespoons butter – melted
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Enjoy and let us know what you think of the recipe by commenting below!

One thought on “A Bagby Kitchen Recipe: TEN TEN’s Sour Cream Blueberry Pancakes

  1. Best pancake recipe ever. I have made it three times now and we LOVE them. Can’t wait to come to the restaurant and have them made for us!! Thank you so much for sharing.

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