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Sour Cream Pancakes Recipe

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This recipe for Sour Cream Pancakes, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Hogue
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup milk
2 eggs
3 tablespoons melted butter

Directions:
Directions:
Mix dry ingredients. Combine sour cream and milk, stirring well.

In large bowl of electric mixer, at high speed, beat eggs until light and fluffy.

At low speed, alternately blend in flour mixture and sour cream mixture, beginning and ending with flour. Then blend in melted butter.

Meanwhile, slowly heat oiled griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle, water should roll off in drops.

Use a scant 1/4 cup batter for each pancake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter and hot maple syrup.

Number Of Servings:
Number Of Servings:
9 4-inch pancakes
Personal Notes:
Personal Notes:
For blueberry pancakes, add 1/2 cup to 1 cup fresh or frozen blueberries. Or add chopped apple, banana, pecans or walnuts. Even chocolate chips.

 

 

 

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